| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Garlic cloves |
| 1/2 |
lb |
Medium shrimp (about 16); deveined and peeled, tail on |
| 1 |
tb |
Chopped fresh rosemary leaves |
| 1/4 |
c |
Plus 1 tablespoon extra virgin olive oil |
| 2 1/2 |
sl |
Firm white sandwich bread; crusts removed, torn into pieces |
| 2 |
tb |
Sliced blanched almonds; ground fine in a food processor |
| 3 |
tb |
Fresh lemon juice |
|
|
Four 8-inch bamboo skewers; soaked in water 30 minutes |
INSTRUCTIONS
Chop 1 garlic clove coarsely and in a bowl stir together with shrimp,
rosemary, and 1 tablespoon oil. Marinate shrimp, covered and chilled, up to
24 hours.
Prepare grill or preheat grill pan.
In a small bowl soak bread in 1/4 cup water 15 minutes and squeeze out
excess water. Chop remaining garlic cloves fine and in a food processor
puree with almonds, bread, and salt to taste until fluffy and very smooth.
With motor running add remaining oil in a slow stream, blending until sauce
is emulsified, and blend in lemon juice. Transfer dipping sauce to a small
bowl.
Thread 4 shrimp onto each skewer and grill on an oiled rack or in grill pan
until just cooked through, about 2 minutes on each side.
Serve sates with dipping sauce at room temperature.
Yield: 2 servings
Recipe by: Cooking Live Show #CL8981
Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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