Broiled Shrimp Appetizer
Cook’s note: Allow 3 to 4 of the large shrimp per person. If only the smaller shrimp are available, you will need about 6 per person. Better to have too many than too few of course.
20 large shrimp
1 cup olive oil
Juice of 3 lemons
1/3cup soy sauce
1/2 cup finely chopped parsley
4 tablespoons of fresh or dried tarragon
Salt and Pepper to taste
• With sharp scissors cut down the back of each shrimp shell and remove the black vein but do not remove the shell.
• Wash the shrimp thoroughly and place them in a large bowl.
• Over them pour olive oil, the lemon juice, salt and pepper, soy sauce, parsley and tarragon.
• Let the shrimp stand in this mixture for 2 hours, tossing them around now and then so that they will be equally marinated.
• When you are ready to cook them, arrange them in basket grills and cook over hot coals for 5 to 6 minutes, turning twice.
• They should be tender and moist with lightly charred shells.
• Have finger bowls and pass plenty of paper napkins.
Serves 5
Tags: shrimp appetizer
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