Shrimp and Shiitake Kebabs
- 1/4 cups Herb-Garlic Marinade, plus 3/4 cup, plus 1/4 cup recipe follows
- 16 shiitake mushrooms, trimmed
- 24 jumbo shrimp (about 1 1/2 pounds)
- 8 (10-inch) wooden skewers
- Herb-Garlic Marinade:
- 6 large garlic cloves
- 1/3 cup packed tender fresh thyme sprigs
- 1/4 cup packed fresh rosemary leaves
- 1 1/2 tablespoons coarse salt
- 1 cup fresh lemon juice
- 1 1/2 cups olive oil
- Freshly ground black pepper
Clean mushrooms. Place mushrooms in a small bowl and mix with 1/4 cup marinade. Marinate at least 1 hour (and up to 4) in a sealable bag.
If desired, shell shrimp. In a large heavy-duty sealable plastic bag combine shrimp with 3/4 cup marinade and seal bag, pressing out excess air. Marinate shrimp, chilled, for at least 30 minutes and up to 1 hour. Soak skewers in warm water 30 minutes. Prepare grill.
Drain shrimp, discarding marinade. In a sieve set over a bowl drain mushrooms and reserved mushroom marinade for basting. Thread 3 shrimp and 2 mushrooms, alternating shrimp with mushrooms, and keeping the mushrooms flat onto skewers. Kebabs may be assembled 1 hour ahead and chilled, covered.
Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, until just cooked through, about 3 minutes on each side. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 2 1/2 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.Herb-Garlic Marinade:
In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.
Yield: makes about 2 1/2 cups
Recipe courtesy Gourmet Magazine
Recipe courtesy of Ingrid Hoffmann