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Grilled Shrimp Salad Recipe

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This recipe for Grilled Shrimp Salad, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Josephine Lee
Added: Tuesday, October 4, 2005


4 pounds medium shrimp, peeled and butterflied
5 t minced garlic
3 T olive oil
2 t salt
Freshly ground pepper to taste
2 (2 ounce) cans flat anchovy fillets
1/4 c fresh lemon juice
1/2 cup olive oil
2 T water
1/4 c pine nuts
Coarse salt to taste
1 t minced garlic
1 c marinated sun-dried tomatoes, cut into large
1/2 c capers
1 c firmly packed, torn fresh basil leaves

Combine the shrimp, 5 t garlic, 3 T olive oil, 2 t salt and pepper in a large bowl and toss to coat the shrimp. Chill for 1 hour.
Place the undrained anchovies and lemon juice in a food processor fitted with a steel blade. Puree by pulsing 4 or 5 times. Add 1/2 c olive oil in a fine stream processing constanty. Add 2 T water and process well. The dressing shold be a medium-thin consistency so add a few drops of water if necessary. Remove the dressing and set aside.
Spread the pine nuts in a single layer in a roasting pan. Bake at 400 degrees for 6 minutes or until the nuts turn golden brown. Sprinkle with coarse salt and set aside.
Arrande the shrimp on a fin mesh grid. Grill for 5 minutes per side or until the shrimp turn opaque.
Place the shrimp in a large bowl. Add 1 t garlic, toasted pine nuts and anchovy dressing and mix well. Add the sun-dried tomatoes, capers and basil and toss well to mix.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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