"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Grilled Shrimp Appetizer, by Dr. Wakamiya, is from Our ED Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup Olive Oil 1/2 Cup finely Chopped fresh Basil 4 Garlic Cloves crushed 2 tbsp White Wine Vinegar 1 tbsp Worcestershire Sauce 1 1/2 tsp Hot Pepper sauce 1/2 tsp. Salt 1/2 tsp ground Black Pepper 36 uncooked Shrimp 16-20 count peeled and deveined (about 2 lbs)
Thread 6 shrimp onto each of six 10-12 inch long metal skewers. Place skewers in 15x10x2 inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat. Cover and chill shrimp and reserved 1/4 cup marinade at least 20 minutes and up to 2 hours. Prepare barbecue to med high heat. Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. arrange skewers on platter. Spoon reserved 1/4 cup marinade over and serve.
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