The classic saute dish moves to the summer grill.
Serves 2-3
1 pound Shrimp, large, peeled and deveined
1/2 cup Olive oil
4 Tablespoons Butter
2 teaspoons Garlic, minced
Parsley, chopped
4 cups Rice, cooked
Place the shrimp on 4 skewers. Place in a casserole dish.
Set aside. Warm the oil and butter in a saucepan over
medium heat. Remove from the heat and add the garlic. Allow
to steep for 15 minutes. Pour over the shrimp and marinate
20 minutes in the refrigerator. Place on the hot grill and
cook until just pink. Baste often with the marinade. Serve
over cooked rice, garnished with parsley.
Cheers
Serves 2-3
1 pound Shrimp, large, peeled and deveined
1/2 cup Olive oil
4 Tablespoons Butter
2 teaspoons Garlic, minced
Parsley, chopped
4 cups Rice, cooked
Place the shrimp on 4 skewers. Place in a casserole dish.
Set aside. Warm the oil and butter in a saucepan over
medium heat. Remove from the heat and add the garlic. Allow
to steep for 15 minutes. Pour over the shrimp and marinate
20 minutes in the refrigerator. Place on the hot grill and
cook until just pink. Baste often with the marinade. Serve
over cooked rice, garnished with parsley.
Cheers