| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Taste4 | 1 | Servings | |
INGREDIENTS
| 2 | lb | Medium shrimp, shelled and |
| butterflied | ||
| 1/2 | t | Salt and pepper |
| 1 | T | Finely-minced garlic |
| 1 | Flat fillets of anchovies | |
| 2-ounce | ||
| 1 1/2 | T | Plus 1/4 cup olive oil |
| 2 | T | Freshly-squeezed lemon juice |
| 2 | T | Toasted pine nuts |
| 1/2 | c | Marinated sun-dried |
| tomatoes cut into large | ||
| shreds | ||
| 1/4 | c | Capers |
| 1/2 | c | Torn basil leaves, firmly |
| packed |
INSTRUCTIONS
Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water. Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil. Serve on a large platter. Yield: 12 buffet servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4755 Converted by MM_Buster v2.0l.
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