Title: Grilled Shrimp with Sun-Dried Tomatoes
Categories: Taste4
Yield: 1 servings

2 lb Medium shrimp; shelled and
; butterflied
1/2 ts Salt and pepper
1 tb Finely-minced garlic
1 cn Flat fillets of anchovies;
-(2-ounce)
1 1/2 tb Plus 1/4 cup olive oil
2 tb Freshly-squeezed lemon juice
2 tb Toasted pine nuts
1/2 c Marinated sun-dried
-tomatoes; cut into large
; shreds
1/4 c Capers
1/2 c Torn basil leaves; firmly
-packed

Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive
oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare
dressing: In the workbowl of a food processor puree anchovies, including
the oil from the tin, and lemon juice. With motor running, slowly drip in
1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth,
medium-thin dressing. If it's too thick, thin with a little more water.

Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a
fine-mesh grill over coals, turning them once. Remove them as soon as they
turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to
room temperature and set aside up to 1 hour. To assemble salad: In a large
bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy
dressing, sun-dried tomatoes, capers and basil. Serve on a large platter.

Yield: 12 buffet servings

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4755

Converted by MM_Buster v2.0l.