| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
Servings |
INGREDIENTS
|
|
Wooden skewers |
| 1 |
lb |
Raw; medium shrimp, shelled and deveined |
| 2 |
tb |
Olive oil; up to 3 |
| 2 |
tb |
Fresh mint; minced |
| 1/2 |
c |
Olive oil; extra-virgin preferred |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
Cider vinegar |
|
|
Garlic salt to taste |
| 3 |
oz |
Crumbled feta cheese |
|
|
Thinly sliced French bread |
|
|
Optional garnish: sprigs of fresh mint |
INSTRUCTIONS
VINAIGRETTE
FOR PRESENTATION
Notes: From Orange County Registar
Advance preparation: Shrimp can be grilled the day before serving and
stored, airtight, in the refrigerator. Bring to room temperature just
before serving. Vinaigrette can be prepared 3 days in advance and stored in
the refrigerator in a sealed jar.
Preliminaries: Soak skewers in water for at least 1 hour. This will help to
prevent them from burning.
1. Place shrimp in a nonreactive bowl, such as glass or stainless steel.
Drizzle with olive oil and top with fresh mint. Gently toss, cover with
plastic wrap and refrigerate for 2 hours.
2. Preheat grill or broiler. Thread shrimp on skewers, about 5 on each
skewer. Grill or broil shrimp, about 2 minutes per side, or until pink and
fully cooked. Place on platter.
3. Prepare vinaigrette. In a small bowl, combine 1/2 cup olive oil,
vinegars and garlic salt to taste. Using a fork, push shrimp off skewers
and place in center of platter. Drizzle vinaigrette on top of shrimp and
sprinkle with feta. Surround with sliced bread. Garnish with sprigs of
fresh mint.
Yield: 10-12 servings
Nutritional information (per serving): 131 calories, 11.7 grams fat, 2.8
grams saturated fat, 47 milligrams cholesterol, 147 milligrams sodium, 80
percent calories from fat
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998
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