GRILLED SHRIMP, BASQUE-STYLE (serves 4)
1/2 C plus 2 Tbsp extra-virgin olive oil
1/3 C fresh lemon juice
1 tsp Tabasco Sauce
1/2 C coarsely chopped mixed fresh herbs, such as parsley, basil, sage, thyme, marjoram, oregano, chervil and/or chives
3-4 cloves chopped garlic
salt/pepper to taste
2-2 1/2 lbs extra-large shrimp , peeled and deveined
In a large serving bowl, combine the 1/2 C olive oil, lemon juice, Tabasco, herbs, garlic and the salt/pepper. Set aside.
In a medium bowl (or Zip lock bag) toss the shrimp with the remaining oil. Skewer shrimp kabob-style and grill until done- about 8-10 minutes. Take the shrimp off the skewers and put in the bowl with the oil/herb mix and toss gently. Serve immediately.
1/2 C plus 2 Tbsp extra-virgin olive oil
1/3 C fresh lemon juice
1 tsp Tabasco Sauce
1/2 C coarsely chopped mixed fresh herbs, such as parsley, basil, sage, thyme, marjoram, oregano, chervil and/or chives
3-4 cloves chopped garlic
salt/pepper to taste
2-2 1/2 lbs extra-large shrimp , peeled and deveined
In a large serving bowl, combine the 1/2 C olive oil, lemon juice, Tabasco, herbs, garlic and the salt/pepper. Set aside.
In a medium bowl (or Zip lock bag) toss the shrimp with the remaining oil. Skewer shrimp kabob-style and grill until done- about 8-10 minutes. Take the shrimp off the skewers and put in the bowl with the oil/herb mix and toss gently. Serve immediately.