Gambas a la parilla (tomato, garlic and shrimp skewers)
4 to 6 servings
Ingredients
| Quantity | 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 | to 1/2 teaspoon salt | |
| ¼ | to 1/2 teaspoon cayenne pepper | |
| 1 | pounds | raw jumbo shrimp, peeled and devein; ed |
| 10 | to 12 large cloves garlic, peeled (opt; ional) | |
| 1 | basket (about 16) cherry tomatoes | |
| 1 | hot cooked rice | |
Directions
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