
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Ingredients: 1 Ounce(s) pepper, black 1 in 8 wedges lime 137/4377 Quart(s) extra virgin oil, olive 217/10000 Ounce(s) flakes chili powder 163/5000 Pound(s) tightly packed coriander 3 Bunch(s) Italian, tightly packed parsley 3 Clove(s) garlic 4 Pint(s) in oil tomato, sun-dried 1 Quart(s) ice water 163/2500 Pound(s) salt 1 1/2 Pound(s) 8 or 10 per pound shrimp, jumbo |
Directions: In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic, parsley and coriander. Turn into a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.
Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.
Cook the shrimp on a lightly oiled, medium-hot grill, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Alternatively, film a large skillet or griddle with 1 tablespoon olive oil and heat over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Pile all the seasonings atop the shrimp afte
r you turn them.
Turn the shrimp onto a serving platter, along with the seasonings. Serve hot or warm, with the lime wedges. Squeeze a little lime over the shrimp just before eating.
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