Recipe courtesy of David Rosengarten
Grilled Shrimp with Sun-Dried Tomatoes
- Yield: 12 buffet servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 147
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 17
- Cholesterol
- 126
- Sodium
- 337
- Total: 2 hr 25 min
- Prep: 1 hr 15 min
- Cook: 1 hr 10 min
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.