Shrimp sates with greek garlic sauce

1 Servings

Ingredients

Quantity Ingredient
4 larges Garlic cloves
½ pounds Medium shrimp (about 16); deveined and peeled, tail on
1 tablespoon Chopped fresh rosemary leaves
¼ cup Plus 1 tablespoon extra virgin olive oil
2½ slice Firm white sandwich bread; crusts removed, torn into pieces
2 tablespoons Sliced blanched almonds; ground fine in a food processor
3 tablespoons Fresh lemon juice
Four 8-inch bamboo skewers; soaked in water 30 minutes

Directions

Chop 1 garlic clove coarsely and in a bowl stir together with shrimp, rosemary, and 1 tablespoon oil. Marinate shrimp, covered and chilled, up to 24 hours.

Prepare grill or preheat grill pan.

In a small bowl soak bread in ¼ cup water 15 minutes and squeeze out excess water. Chop remaining garlic cloves fine and in a food processor puree with almonds, bread, and salt to taste until fluffy and very smooth.

With motor running add remaining oil in a slow stream, blending until sauce is emulsified, and blend in lemon juice. Transfer dipping sauce to a small bowl.

Thread 4 shrimp onto each skewer and grill on an oiled rack or in grill pan until just cooked through, about 2 minutes on each side.

Serve sates with dipping sauce at room temperature.

Yield: 2 servings

Recipe by: Cooking Live Show #CL8981 Posted to MC-Recipe Digest V1 #845 by "Angele and Jon Freeman" <jfreeman@...> on Oct 14, 1997

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