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Recipe: Cane-Charred Shrimp (with fresh rosemary skewers)

Main Dishes - Fish, Shellfish
CANE-CHARRED SHRIMP

FOR THE MARINADE:
1 cup olive oil
1/4 cup cane syrup or dark corn syrup
1/2 cup white wine
3 shallots, chopped fine
juice of 1 lemon
1/4 tsp. Tabasco sauce
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
FOR THE SHRIMP:
1 lb. large shrimp (16 to 20 per lb.)
4 large sprigs rosemary, soaked in oil
FOR SERVING:
1 bunch arugula, cleaned and trimmed
lemon slices (for garnish)

Combine the oil, cane syrup, wine, shallot, lemon juice, Tabasco, rosemary, and thyme in a shallow dish.

Thread the shrimp onto the rosemary sprigs and marinate for 15 to 20 minutes in the mixture.

Remove the sprig skewers and place them on the grill until the shrimp are lightly charred, about 2 minutes. Move them to medium heat to finish cooking, about 4 to 8 minutes.

Arrange the skewers on the arugula and garnish with the lemon slices.

Servings: 4
Source: Grilling With Chef George Hirsch by George Hirsch
MsgID: 171098
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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