| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Portuguese |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Jumbo shrimp, peeled and deveined |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Finely minced fresh red cayenne chilies, seeded |
| 1/2 |
c |
Extra-virgin olive oil, preferably imported from portuguese |
| 1/2 |
c |
Extra-virgin olive oil |
|
|
Red hot pepper sauce, to taste |
INSTRUCTIONS
DIPPING SAUCE
In a glass baking dish toss the shrimp with the garlic, chilies and olive
oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill
or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3
minutes per side.
In a small bowl stir together 1/2 cup olive oil and red hot pepper sauce,
to taste.
Serve the hot grilled shrimp with the dipping sauce.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8899 Posted to MC-Recipe Digest V1 #640 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 10, 1997
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