Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | Medium shrimp; shelled and |
\N \N | ; butterflied |
½ teaspoon | Salt and pepper |
1 tablespoon | Finely-minced garlic |
1 can | Flat fillets of anchovies; (2-ounce) |
1½ tablespoon | Plus 1/4 cup olive oil |
2 tablespoons | Freshly-squeezed lemon juice |
2 tablespoons | Toasted pine nuts |
½ cup | Marinated sun-dried tomatoes; cut into large |
\N \N | ; shreds |
¼ cup | Capers |
½ cup | Torn basil leaves; firmly packed |
Toss shrimp with salt, 2 teaspoons of garlic and 1½ tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in ¼ cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water.
Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil. Serve on a large platter.
Yield: 12 buffet servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4755
Converted by MM_Buster v2.0l.