Grilled shrimp with sun-dried tomatoes

1 servings

Ingredients

Quantity Ingredient
2 pounds Medium shrimp; shelled and
; 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
; shreds
¼ cup Capers
½ cup Torn basil leaves; firmly packed

Directions

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

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Recipe by: TASTE SHOW #TS4755

Converted by MM_Buster v2.0l.

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