Grilled Shrimp with Sun-Dried Tomatoes
- 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.
My Private Notes
Now Playing
No-Churn Watermelon Ice Cream Slices 00:53
Now Playing
Crispy Chicken Parm Balls 00:47
Now Playing
Strawberry Shortcake Cupcakes 00:41
Now Playing
Four-Flavor Sheet Pan Pancakes 00:50
Now Playing
Giant Reese's Cup with Pieces 00:51
Now Playing
Whole Roasted Stuffed Cauliflower 00:42
IDEAS YOU'LL LOVE
