• Adriatic Grilled Shrimp

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    • 11/2 lb Jumbo shrimp, (8 to 10 per lb.), shelled and deveined, with tails left intact
    • 2 Tbsp. Salt, plus more to taste
    • 4 c. Ice water
    • 3 x Sun-dry tomatoes, (not packed in oil), plumped 10 min in warm water and liquid removed, up to 4
    • 3 lrg Cloves garlic
    • 3 x Tightly packed Tbsp. fresh Italian parsley leaves
    • 1/8 tsp Warm red pepper flakes
    • 3 Tbsp. Extra-virgin extra virgin olive oil
    • Freshly grnd black pepper
    • 1 lrg Lemon, cut into 8 wedges


    1. In a bowl, combine the shrimp with the 2 Tbsp. salt and the 4 c. ice water. Chill 20 min, but no more. Meanwhile mince together the tomatoes, garlic, and parsley. Transfer them to a medium bowl and stir in the warm pepper and 2 Tbsp. of the extra virgin olive oil.
    2. Drain, rinse, and pat the shrimp dry. Toss them with the tomato mix. Keep cool.
    3. Film a large skillet or possibly griddle with the remaining 1 Tbsp. extra virgin olive oil and hot over medium heat. Saute/fry the shrimp, sprinkling with salt and pepper, about 2 to 3 min per side, till pink and just hard.
    4. Pile all the seasonings over the shrimp after turning them.
    5. Transfer the shrimp onto a serving platter along with the seasonings.
    6. Serve warm or possibly hot, with the lemon wedges. Squeeze a little lemon over the shrimp just before eating.
    7. Yield: 4 to 5 servings

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