| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Taste4 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Medium shrimp; shelled and |
|
|
; butterflied |
| 1/2 |
ts |
Salt and pepper |
| 1 |
tb |
Finely-minced garlic |
| 1 |
cn |
Flat fillets of anchovies; (2-ounce) |
| 1 1/2 |
tb |
Plus 1/4 cup olive oil |
| 2 |
tb |
Freshly-squeezed lemon juice |
| 2 |
tb |
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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