| Ingredients: 1 1/2 Pound(s) 8 or 10 per pound shrimp, jumbo 2 Tablespoon(s) salt 4 Cup(s) ice water 4 in oil tomato, sun-dried 3 Clove(s) garlic 3 Tablespoon(s) Italian, tightly packed parsley 1 Tablespoon(s) tightly packed coriander 1/8 Teaspoon(s) flakes chili powder 2 Tablespoon(s) extra virgin oil, olive 1 Pinch(s) pepper, black 1 in 8 wedges lime |
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. Sauté 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 after 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. |