| 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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