INGREDIENTS

INSTRUCTIONS

Place shrimp in large bowl. Place chiles in a blender or food processor
fitted with the metal blade and puree. With the motor running, drizzle in
oil until creamy emulsion is formed. Pour over shrimp in bowl and mix
thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12
bamboo skewers in water 30 minutes. Preheat grill to moderately high.
Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with
tails all facing one direction and heads the other. Holding shrimp flat
with the palm of one hand, insert one bamboo skewer one third of the way
from one end. Insert another skewer parallel to the first, one third of the
way from the other end, so as to create a flat panel of shrimp that can be
turned easily. Repeat with remaining shrimp and skewers to form 6 skewers
in all. Season each side of shrimp with pepper (the marinade is already
salted). Brush grill well and wipe with oiled paper towel. Place shrimp
skewers and grill 12 minutes per side until done. The center shrimp should
be just opaque. Remove from grill and serve.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
=AD=AD=AD=AD=AD Nutr. Links: 1374 0 2626 0 0 0
Per serving: 283 Calories; 20g Fat (65% calories from fat); 23g Protein; 2g
Carbohydrate; 173mg Cholesterol; 168mg Sodium
Recipe by: Too Hot Tamales Show #TH6325
Posted to FOODWINE Digest  by "McNamara, Kelly" <kmcnamara@LIGGETT.COM> on
Sep 17, 1997

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