| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
|
1 |
Servings |
INGREDIENTS
| 24 |
lg |
Shrimp; (about 3/4 pound), peeled |
| 24 |
|
6" wooden skewers; soaked in cold water in refrigerator one hour |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper; freshly ground |
| 1/4 |
c |
Fresh basil leaves; chopped |
| 1 |
tb |
Blanched garlic; chopped |
| 1 |
c |
Parsley leaves; washed, loosely packed, large stems removed |
| 1 |
c |
Basil leaves; firmly packed |
| 2 |
tb |
Blanched garlic; chopped |
| 1 |
tb |
Almonds; finely ground |
| 3/4 |
c |
Olive oil |
| 1 |
ts |
Salt |
| 1 |
ts |
White pepper; freshly ground |
| 2 |
tb |
Fresh lemon juice |
|
3 |
hours. |
INSTRUCTIONS
FOR THE MARINADE
FOR THE PESTO SAUCE
Straighten each shrimp and stick a skewer through. Arrange on a large
platter or baking pan. In a small bowl, combine the marinade ingredients
and mix well. Pour over the shrimp, turning to coat well. Refrigerate 2 to
Prepare the sauce. In a blender, combine the parsley, basil, garlic,
almonds and a little of the oil and puree. With the motor running, slowly
pour the remaining oil through the opening and blend until smooth. Season
with salt, pepper and lemon juice. Scrape into a small serving bowl and set
aside.
Heat a grill or oven broiler. Arrange the skewers of shrimp on the grill or
under the broiler close to the flame, being careful that the bare ends of
the skewers are not over (or under) the flame. Grill about 2 minutes a
side. Do not overcook.
Place the dipping sauce in the center of a serving platter. Arrange the
skewers around the sauce and serve immediately.
William Rice, Chicago Tribune Magazine 3/22/98
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Wolfgang Puck
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 19,
1998
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