Grilled scampi on a stick
6 serving
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Large shrimp |
2 | tablespoons | Extra-virgin olive oil |
2 | tablespoons | Dry white wine |
1½ | tablespoon | Finely minced garlic |
¼ | teaspoon | Paprika |
pinch | Dried red-pepper flakes | |
Salt to taste | ||
Freshly ground black pepper to taste | ||
2 | tablespoons | Coarsely chopped flat-leaf parsley |
3 | Lemons, halved crosswise, for garnish |
Directions
For best results, be careful not to overcook shrimp, because they will toughen. It's difficult when judging cooking time, because shrimp vary so greatly in size. For constant success, be sure to try one as they cook; you'll get the feel of it soon enough.
1. Peel and devein shrimp, leaving the tails on. Rinse and pat dry.
2. For marinade, combine the oil, wine, garlic, paprika, pepper flakes, salt, pepper and 1 tablespoon parsley in a large bowl. Add the shrimp and toss well. Refrigerate, covered, for 1 hour.
3. Thread about 4-6 shrimp, crosswise, on each of 6 skewer. Grill 3" from high heat source, brushing with and remaining marinade. Cook 3-4 minutes per side or until cooked through. (Do not overcook, or the shrimp will be tough.)
4. Serve the skewer on a large platter, sprinkled with the remaining parsley, with lemon halves alongside.
Per serving: 212 calories, 7 grams fat, 230 milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 08-14-95
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