| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Wooden; (8inch) skewers |
| 3 |
|
Limes ; Juice of |
| 1 1/2 |
|
Cloves garlic; finely chopped |
| 1 |
|
White onion; finely chopped |
| 1/2 |
sm |
Bunch cilantro; coarsely chopped |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Olive oil |
| 24 |
|
Jumbo shrimp; peeled and deveined |
| 1/2 |
c |
Olive oil |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Clove garlic; minced |
| 12 |
|
Cubes; (1inch square) of stale country white bread |
| 6 |
sl |
Thinly sliced smoked bacon; cut into 1inch squares |
| 1 |
|
Head Boston lettuce; cut into a fine chiffonade |
| 2 |
tb |
Red wine vinegar |
|
|
Lime wedges; for serving |
INSTRUCTIONS
SHRIMP
BREAD AND SALAD
TOO HOT TAMALES SHOW #TH6201
Soak the skewers in water for at least 1, preferably 3 hours.
In a large glass bowl, whisk together the lime juice, garlic, onion,
cilantro, salt, pepper and olive oil. Add the shrimp and toss to coat
evenly. Cover the bowl and marinate in the refrigerator for 2 hours,
tossing once or twice. Remove the shrimp from the marinade and drain
briefly. Reserve the shrimp marinade.
In another bowl, combine 1/4 cup of the olive oil with 1/2 teaspoon salt,
1/4 teaspoon pepper and the minced garlic. Toss the bread cubes in this
mixture, making sure they are evenly coated, and let sit for about 3
minutes.
Preheat a grill or broiler to mediumhigh heat. Thread 4 shrimp, 4 squares
of bacon and 2 bread cubes onto each skewer, alternating and placing bacon
on both sides of each bread cube. Grill the skewers for about 2 minutes on
each of all 4 sides, brushing with a little more of the bread marinade as
they cook.
In a large bowl, toss the lettuce chiffonade with the remaining 1/4 cup
olive oil and salt and pepper to taste. Add the vinegar and toss again
briefly. Make a bed of lettuce on a plate, perch a skewer on the top, and
spoon a little of the remaining shrimp marinade over the top. Garnish the
plate with lime wedges and serve.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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