| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Best quality extra virgin olive oil |
|
|
Juice from 1 large lemon |
| 1/4 |
c |
Boiling water |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Dried oregano |
| 2 |
tb |
Minced fresh parsley |
| 16 |
|
Extra large shrimp in the shell; (about 1 1/4 pounds) |
| 3 |
tb |
Olive oil |
| 3/4 |
c |
Medium grind sea salt or kosher salt |
INSTRUCTIONS
LEMON-OREGANO DIPPING SAUCE
Make the Dipping Sauce: Whisk together the oil, lemon juice and hot water.
Stir in the garlic, oregano, and parsley. Let stand for at least 20 to 30
minutes to marry the flavors. Set aside.
Using a small sharp knife, make a slit about 1/4-inch deep down the backs
of the shrimp and devein them but do not remove the shells. Place the
shrimp in a large bowl and toss with the olive oil to coat lightly all
over. Sprinkle the salt evenly over the shrimp and toss well to make sure
each shrimp is thoroughly coated in a crust of salt.
Place the shrimp in the center of the cooking grate, 3 to 4 minutes per
side or until the meat is opaque all the way through when cut into. Arrange
4 shrimp on each serving plate and accompany with a small ramekin of the
dipping sauce. The shrimp may also be served on a communal platter with a
bowl of the sauce in the center. Provide plenty of napkins and a small bowl
for discarding the peeled shrimp shells.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 374 Calories (kcal); 41g Total Fat; (95% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9357
Converted by MM_Buster v2.0n.
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