I would like to buy three dollars worth of God, please. Not enough to explode my soul or disturb my sleep, but just enough of Him to equal a cup of warm milk or a snooze in the sunshine. I don't want enough of Him to make me love a black man or pick beets with a migrant. I want ecstasy, not transformation. I want the warmth of the womb, not a new birth. I want a pound of the Eternal in a paper sack, please. I would like to buy three dollars worth of God, please (Wilbur Reese).

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CATEGORY	CUISINE	TAG	YIELD
	Greek	Cooking liv, Import	1	Servings

INGREDIENTS

4	lg	Garlic cloves
1/2	lb	Medium shrimp (about 16); deveined and peeled, tail on
1	tb	Chopped fresh rosemary leaves
1/4	c	Plus 1 tablespoon extra virgin olive oil
2 1/2	sl	Firm white sandwich bread; crusts removed, torn into pieces
2	tb	Sliced blanched almonds; ground fine in a food processor
3	tb	Fresh lemon juice
		Four 8-inch bamboo skewers; soaked in water 30 minutes

INSTRUCTIONS

Chop 1 garlic clove coarsely and in a bowl stir together with shrimp,
rosemary, and 1 tablespoon oil. Marinate shrimp, covered and chilled, up to
24    hours.
Prepare grill or preheat grill pan.
In a small bowl soak bread in 1/4 cup water 15 minutes and squeeze out
excess water. Chop remaining garlic cloves fine and in a food processor
puree with almonds, bread, and salt to taste until fluffy and very smooth.
With motor running add remaining oil in a slow stream, blending until sauce
is emulsified, and blend in lemon juice. Transfer dipping sauce to a small
bowl.
Thread 4 shrimp onto each skewer and grill on an oiled rack or in grill pan
until just cooked through, about 2 minutes on each side.
Serve sates with dipping sauce at room temperature.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8981
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997

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