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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