| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gma3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Olive oil |
| 1/4 |
c |
Cane syrup or dark corn syrup |
| 1/2 |
c |
White wine |
| 3 |
|
Shallots; chopped fine |
| 1 |
|
Lemon; juice of |
| 1/4 |
ts |
Tabasco sauce |
| 1/2 |
ts |
Dried rosemary |
| 1/2 |
ts |
Dried thyme |
| 1 |
lb |
Large shrimp; (16 to 20 per pound) |
| 4 |
lg |
Spri rosemary; soaked in oil |
| 1 |
bn |
Arugula; cleaned and trimmed |
|
|
Lemon slices for garnish |
INSTRUCTIONS
CANE-CHARRED MARINADE
Combine the oil, cane syrup, wine, shallot, lemon juice, Tabasco,
rosemary, and thyme in a shallow dish. Thread the shrimp onto the
rosemary sprigs and marinate for 15 to 20 minutes in the mixture.
Remove the sprig skewers and place them on the grill until the shrimp
are lightly charred, about 2 minutes. Move them to medium heat to
finish cooking, about 4 to 8 minutes. Arrange the skewers on the
arugula and garnish with the lemon slices. Serves 4.
Recipes from Grilling With Chef George Hirsch by George Hirsch
(William Morrow and Company, Incup, copyright 1994 by George Hirsch).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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