| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Extra virgin olive oil |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Grated lemon zest |
| 2 | Cloves garlic, finely minced | |
| 1/2 | ts | Hot pepper flakes |
| 12 | lg | Shrimp, peeled and deveined |
| Salt and freshly ground black pepper | ||
| 4 | Twigs of rosemary with thick woody stems, about 6 to 8-inches in length | |
| 8 | sl | Lemon, 1/4-inch thick |
| 1 | pt | Red and/or yellow cherry tomatoes, stemmed and halved or quartered |
| 1 | Clove garlic, finely minced | |
| 1/2 | c | Black olives, pitted and coarsely chopped |
| 2 | tb | Finely chopped parsley |
| 2 | tb | Fresh lemon juice |
| 2 | tb | Extra virgin olive oil |
| Salt and freshly ground black pepper |
INSTRUCTIONS
SALSA In a small bowl whisk together the olive oil, lemon juice, lemon zest, garlic, and hot pepper flakes. In a shallow dish pour the marinade over the shrimp. Cover, refrigerate and let marinate for 15 to 30 minutes. Preheat a charcoal grill or grill pan on the stovetop. Skewer 3 of the marinated shrimp, alternating in a decorative pattern with 2 of the lemon slices, on each of the rosemary twigs. Grill the shrimp for 2 to 3 minutes per side until just cooked through. In a bowl combine the cherry tomatoes, garlic, black olives, parsley, lemon juice, olive oil, salt and pepper. Serve the grilled shrimp on a bed of the salsa. Yield: 2 servings Recipe by: Cooking Live Show #8887 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <[email protected]> on May 31, 1997
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