Grilled Jumbo Shrimp with Lemon and Oregano
This Week's Wine Selection
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Columbia Crest H3 Chardonnay 2007 Price: $14
Aromatics of slight mineral, apple, pear and caramelized sugar
open this elegant, medium-bodied Chardonnay. The balanced palate of
pineapple and coconut leads to a seductive, creamy vanilla finish.
Vibrant and generous, with a spicy edge to the soft, ripe pear,
cream and lime aromas and flavors, lingering on the expressive finish.
Serve With:
Grilled Jumbo Shrimp with Lemon and Oregano
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3 lb. jumbo shrimp in shell (7 or 8 per lb)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
3 lemons, each cut into 6 wedges
Snip through shells of shrimp along middle of back using kitchen
shears, exposing vein and leaving tail and adjoining segment of
shell intact. Devein shrimp, leaving shells in place.
Mince and mash garlic to a paste with salt using a large heavy
knife or a mortar and pestle. Transfer to a blender along with lemon
juice and pepper and blend until smooth. With motor running, add oil
in a slow stream, blending until emulsified. Transfer dressing to a
bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with medium-hot charcoal
(moderate heat for gas). Toss shrimp with 1/4 cup dressing in a large
bowl and marinate no more than 15 minutes. (Texture of shrimp will
change if marinated too long.)
Lightly brush lemon wedges with some of remaining dressing and
grill, turning over once, until grill marks appear, 3 to 5 minutes.
Transfer to a large platter.
Grill shrimp on lightly oiled grill rack (covered only if using a
gas grill), turning over once, until just cooked through, 7 to 8
minutes total. Transfer to platter with lemons as grilled. Serve
with remaining dressing.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
~To get something you never had, you have to do something you never did.
-Sugar
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