Shrimp and Garlic Sauce
by George Hirsch from Living It Up
Temperature: grill high then medium
or 425 F oven then 350
20 large shrimp, peeled and deveined (about 1 pound)
2 heads Caramelized Garlic (see below)
2 fresh lemons, juice only
1/4 cup balsamic vinegar
2 Tblsp. olive oil
1 Tblsp. fresh parsley, chopped
2 Tblsp. fresh basil, chopped
3 each green onions or scallions, chopped
1 tsp. Tabasco sauce
fresh ground black pepper
Place the shrimp on a skewer. Remove the garlic cloves from the heads and place in a nonreactive bowl. Add the lemon juice, vinegar, olive oil, parsley, basil, green onions or scallions, Tabasco, and fresh ground black pepper. Mix all the ingredients and pour over the skewered shrimp. Marinate in the refrigerator for 30 minutes.
Preheat the grill or oven. Place the skewered shrimp on the grill on high heat or on an ovenproof platter in the oven for 2 minutes on each side. Move to medium heat and grill or bake for an additional 4 to 5 minutes, or until done. Brush the shrimp with the garlic sauce.
Serve with salad greens, over rice or with pasta.
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