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| 1 lb |
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shrimp (in shell), split and cleaned |
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| 3-6 |
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cloves garlic |
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| 1 1/2 tsp |
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salt |
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| 1/3 cup |
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olive oil |
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| 2 Tbl |
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parsley, minced |
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| 1 1/2 tsp |
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lemon juice |
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| 1 |
Split shrimp shells down the back with scissors and remove black sand veins. |
| 2 |
In a small bowl, crush garlic in salt, and mix with olive oil, parsley, and lemon juice. Marinate unpeeled shrimp at room temperature for at least two hours, |
| 3 |
If cooking over charcoal, drain marinade to avoid flare-ups. Broil for 4-5 minutes over medium-high heat, turning once, until shrimp are pink and begin to curl. |
| 4 |
Serve at once with plenty of napkins. |
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| |
| Servings: 3 |
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| Cooking Tips |
| 30-40 count/pound shrimp work best. |
| The bottom of a large water glass works well for crushing the garlic into the salt. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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