Recipe courtesy of David Rosengarten
Total:
2 hr 25 min
Active:
1 hr 15 min
Yield:
12 buffet servings
Level:
None

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

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Shrimp and Grits

Recipe courtesy of Bobby Flay

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Shrimp Spring Rolls with Peanut Dipping Sauce

Grilled Tuna Steaks

Recipe courtesy of Ina Garten

Shrimp and Grits

Recipe courtesy of Sandra Lee

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Grilled Nectarine Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          On TV

          Get Cooking

          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.