Yield: 1 servings
|1 pounds||Large shrimp, cleaned|
|¾ cup||Lime juice|
|¼ cup||Olive oil|
|2 eaches||Tb finely chopped shallots|
|2 cloves||Garlic, minced|
MAKES: 8 SERVINGS
Cook shrimp in 4 cups lightly salted water until pink, 1-2 minutes, stirring once. Rinse, drain. Combine Tequila, lime juice, olive oil, shalots and garlic in a bowl. Add shrimp; cover and marinate in refrigerator 2-3 hours. Drain and serve with Dried Tomato Aioli. Dried Tomato Aioli: Pour boiling water over ½ cup dried tomatoes; let stand 30 minutes and drain. Process in food processor until pureed.
Add 1 cup mayonnaise, ¼ cup lemon juice, 4 cloves garlic, minced and 1 Tb Dijon mustard. Pulse until well mixed. Makes 1½ cups.
Source: BH&G Holiday Appetizers 1994 Carolyn Shaw's Collection 11-5-94 Submitted By CAROLYN SHAW On 11-08-94