Grilled Shrimp With Roasted Garlic-Herb Sauce - BBQ Central

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Old 05-03-2005, 03:11 AM   #1
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Grilled Shrimp With Roasted Garlic-Herb Sauce


Brining the shrimp and then grilling them in
their shells will help retain flavor and the
natural juices.

1 quart water
1/3 cup salt
1/3 cup (packed) golden brown sugar
1 1/2 pounds uncooked large shrimp, unpeeled

1/4 cup olive oil
2 tablespoons dry white wine
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/4 teaspoon dried crushed red pepper

Roasted Garlic-Herb Sauce

Stir first 3 ingredients in medium bowl until
sugar dissolves. Add shrimp. Refrigerate at least
1 hour and up to 3 hours. Drain and rinse shrimp.

Using shears, cut shrimp shells down center of
back all the way to tail section. Using sharp
knife, cut shrimp in their shells along the full
length of the back (do not cut all the way
through). Remove vein and pull off legs. Open

Whisk olive oil, white wine, garlic, parsley, and
crushed red pepper in clean medium bowl. Add
shrimp and stir; let stand 30 minutes.

Prepare barbecue (medium-high heat). Place
shrimp, flesh side down, on grill. Grill shrimp
until pink and cooked through, about 2 minutes
per side. Transfer to platter and serve, passing
Roasted Garlic-Herb Sauce separately.

Makes 6 servings.

Bon Appétit
July 2001


This pesto-like sauce would be great with just about any grilled seafood.

2 heads of garlic, top 1/4 inch of each cut off and discarded
1 teaspoon plus 2/3 cup olive oil

1 cup coarsely chopped fresh parsley
4 anchovy fillets, rinsed
2 tablespoons drained caper
2 tablespoons coarsely chopped fresh basil
1 tablespoon grated lemon peel

Preheat oven to 375°F. Place heads of garlic in
small glass baking dish. Drizzle with 1 teaspoon
oil. Cover baking dish with foil. Roast until
garlic is tender, about 1 hour. Cool slightly.
Squeeze garlic from skin into small bowl. Mash
with fork.

Place mashed garlic, parsley, anchovy fillets,
capers, basil and lemon peel in processor. With
machine running, slowly blend in 2/3 cup oil.
Season sauce with salt and pepper. (Can be made 1
day ahead. Chill. Use at room temperature.)

Makes about 1 cup.

Bon Appétit
July 2001
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