Yield: 24 shrimps
Measure | Ingredient |
---|---|
6 tablespoons | Parsley, chopped |
8 \N | Garlic cloves, minced |
1 \N | Jar grape leaves, 8 oz. ** |
24 \N | Shrimp, uncooked, very large peeled & deveined |
\N \N | Olive oil |
8 \N | Bamboo skewers, soaked in water for 30 minutes. |
Combine parsley and garlic in a small bowl. Blanch 24 grape leaves in a pot of boil water about 1 minute. Drain, rinse under cold water and drain well. Place grape leaf, vein side up, on work surface; cut off stem. Brush shrimp with olive oil, place shrimp at center of bottom edge of grape leaf. Sprinkle 1 tsp of parsley mixture over shrimp.
Fold sides of grape leaf over shrimp, then roll up; enclosing shrimp completely. Repeat with each shrimp. Skewer 3 shrimp packages on each skewer. (Can be prepared 1 day ahead, cover and keep chilled) Prepare BBQ or broiler. Brush shrimp packages lightly with olive oil.
Grill or broil skewer until shrimp are cooked through, about 3 minutes per side. Serve warm or room temperature.
** Available in Greek, Italian, or Middle Eastern markets.
From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-15-95