Gambas a la parilla (tomato, garlic and shrimp skewers)

Yield: 4 to 6 servings

Measure Ingredient
⅓ cup seafood cocktail sauce
¼ cup olive oil
3 larges cloves garlic, finely chopped
2 tablespoons chopped fresh basil, or 2 teaspoons; dried basil, cru
¼ \N to 1/2 teaspoon salt
¼ \N to 1/2 teaspoon cayenne pepper
1 pounds raw jumbo shrimp, peeled and devein; ed
10 \N to 12 large cloves garlic, peeled (opt; ional)
1 \N basket (about 16) cherry tomatoes
1 \N hot cooked rice

COMBINE cocktail sauce, oil, finely chopped garlic, basil, salt and cayenne pepper in large bowl; mix well. Add shrimp; toss to coat. Cover; refrigerate for 30 minutes.

ADD garlic cloves to boiling water. Cook for 3 to 4 minutes; drain.

Alternately thread garlic, shrimp and tomatoes on skewers. Reserve remaining marinade for basting. GRILL or broil, turning and basting frequently with reserved marinade, for 6 to 8 minutes or until shrimp turn pink. Serve over rice.

Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000

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