Email to VICKEY KOTWICA      

Recipe Categories: VICBOOP's HOME PAGE20MINUTE--QUICK--RECIPES ANGELFOODCAKES APPETIZER----SPREADS APPETIZER---DIPS APPETIZERS BETTYCROCKER----DESSERTS BETTYCROCKER---MAINMEALS BETTYCROCKER--BREAKFAST BISCOTTI BISQUICK--RECIPES BREAD BREAKFAST BRUNCH BUNS CAKES CANDY CASSEROLES CHEESECAKE CHICKEN CHRISTMAS COFFEECAKES COOKIES COOKING--------REFERENCES COOLSALADS CREPES CROCKPOT DESSERT---PARFAITS DESSERT--PIES DESSERTS DESSERTS---MOUSSE DIABETIC DRINKS ETHNIC FLAVORED------BUTTERS FROSTINGS FROZENTREATS FRUIT FRUITTOPPINGS HOLIDAY HOUSEHOLDTIPS ICECREAM ITALIAN JAMSandJELLIES LOWFAT MAINCOURSE MASTERMIXES MEATS MISCELLANEOUS MUFFINS PASTA PASTRIES PIES PIZZA POUNDCAKES PUDDINGS QUICHES QUICKBREADS RICE SALADandDRESSING SANDWICHES SAUCES SCONES SEAFOOD SHERBETS SIDEDISHES SMOOTHIES SNACKCAKES SNACKS SOUPSandSTEWS SUBSTITUTIONS TRIFLE VEGETARIAN YEASTBREADS

GRILLED SHRIMP




List of Ingredients



• 2 POUNDS MEDIUM SHRIMP, SHELLED AND DEVEINED
  
• 3 1/2 TABLESPOONS OLIVE OIL
  
• 3 1/2 TABLESPOONS VEGETABLE OIL
  
• 2/3 CUPS FINE DRY BREAD CRUMBS
  
• 1/2 TABLESPOONS FINELY CHOPPED GARLIC
  
• 2 TEASPOONS VERY FINELY CHOPPED PARSLEY
  
• SALT AND PEPPER
  
• SKEWERS
  






Instructions



1. PLACE SHRIMPS IN A BOWL WITH THE REST OF THE INGREDIENTS, TOSSING THOROUGHLY TO COAT THE SHRIMPS WELL. ALLOW THEM TO STEEP IN THIS COATING FOR A MINIMUM OF 20 MINUTES OR UP TO 2 HOURS AT ROOM TEMPERATURE.
   
2. PREHEAT BROILER AT LEAST 15 MINUTES BEFORE COOKING OR THE GRILL.
   
3. SKEWER THE SHRIMP TIGHTLY, CURLING ONE END OF EACH SHRIMP INWARD SO THAT THE SHEWER GOES THROUGH AT 3 POINTS OF THE SHRIMP TO PREVENT SLIPPING. COOK SHRIMP CLOSE TO THE SOURCE OF HEAT. (TIMING WILL DEPEND ON THE SIZE OF THE SHRIMP AND THE INTENSITY OF THE HEAT) ABOUT 2 MINUTES ON ONE SIDE AND 1 1/2 MINUTES ON OTHER SIDE.( THIS SHOULD FORM A THIN GOLDEN CRUST ON THE SHRIMP). REMOVE FROM HEAT AND SERVE HOT.
   






Final Comments


THE COATING OF OLIVE SOAKED BREAD CRUMBS IS WHAT MAKES THESE GRILLED SHRIMPS JUICY. WHEN PREPARING IT, BEAR IN MIND THAT THERE SHOULD BE ENOUGH OIL TO FILM THE SHRIMP, BUT NOT SO MUCH TO DRENCH THEM, ENOUGH BREAD CRUMBS TO ABSORB OIL AND KEEP IT FROM RUNNING, BUT NOT SO MUCH TO BREAD THEM AND FORM A THICK CRUST.