GRILLED OR BROILED SHRIMP COCKAIGNE
30 to 40 pieces
Peel, leaving the tails on, and devein:
- 2 pounds large shrimp (16⁄20)
Combine in a large bowl:
- ½ cup olive oil
- ½ cup white wine
- 1 tablespoon lemon juice
- 3 tablespoons basil and parsley chopped together
- 2 garlic cloves, minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
Add the shrimp, turning to coat. Cover and marinate in the refrigerator for several hours. Prepare a hot grill fire or preheat the broiler. Grill or broil the shrimp, turning once, until opaque throughout, 4 to 7 minutes. Serve at once with:
- Melted butter or Lemon and Parsley Butter