Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Gambas al Alcaparra




Source of Recipe


James Campbell Caruso - El Farol


List of Ingredients




1 lb large shrimp, peeled and deveined
3 Tbsp capers
2 Tbsp caper juice (liquid in the jar)
½ C honey
2 Tbsp dry sherry
zest of 1 lemon
juice of ½ lemon
2 tsp sea salt
capers
1 ½ C extra virgin olive oil
lemon wedges for garnish

Recipe



1. Put shrimp in a glass baking dish or bowl.
2. In a food processor, puree all remaining ingredients except olive oil to make the marinade.
3. While the motor is running, add olive oil in a slow, steady stream.
4. Toss shrimp with marinade and refrigerate for 1 hour.
5. Grill over medium hot coals for about 2 minutes per side and serve hot.
6. Serve 3 to 4 shrimp per person and dress plates with capers and lemon wedges.