Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
2 hr 25 min
Prep:
1 hr 15 min
Cook:
1 hr 10 min
Yield:
12 buffet servings

Ingredients

Directions

Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 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 1/4 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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Cinnamon-Grilled Peaches

Recipe courtesy of Steven Raichlen

Lemon Pasta with Roasted Shrimp

Recipe courtesy of Ina Garten

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Grilled Greek Chicken

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.