| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Extra virgin olive oil |
| 2 |
T |
Fresh lemon juice |
| 1 |
t |
Grated lemon zest |
| 2 |
|
Cloves garlic, finely minced |
| 1/2 |
t |
Hot pepper flakes |
| 12 |
|
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 |
|
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 |
T |
Finely chopped parsley |
| 2 |
T |
Fresh lemon juice |
| 2 |
T |
Extra virgin olive oil |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
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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