Name: Grilled Shrimp with Sun-Dried Tomatoes
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 12 buffet servings
Ingredients: 2 pounds medium shrimp, shelled and butterflied; 1/2 teaspoon salt and pepper; 1 tablespoon finely-minced garlic; 1 (2-ounce) tin flat fillets of anchovies; 1 1/2 tablespoons plus 1/4 cup olive oil; 2 tablespoons freshly-squeezed lemon juice; 2 tablespoons toasted pine nuts; 1/2 cup marinated sun-dried tomatoes, cut into large shreds; 1/4 cup capers; 1/2 cup torn basil leaves, firmly packed

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.

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Grilled Shrimp with Sun-Dried Tomatoes

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