Grilled Shrimp With Tarator Sauce
- Reviews 4
Ready In: 4 hrs 10 mins
Serves: 10
Ingredients
- 3 lbs large shrimp, peeled and deveined
- 1⁄2 cup extra virgin olive oil
- 2 large garlic cloves, thinly sliced
- 4 fresh rosemary sprigs
- 3 slices firm white bread
- 2 cups pine nuts
- 1⁄2 cup fresh lemon juice
- 1⁄3 cup water
- 2 garlic cloves
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
Directions
- In a large bowl, toss shrimp with olive oil and garlic slices.
- Crush rosemary slightly with fingers and tuck down into shrimp.
- Cover and refrigerate for 3-4 hours.
- In the meantime, make sauce:
- Cut crusts from bread slices and tear into 1" pieces.
- Combine bread pieces, pine nuts, lemon juice, water, garlic cloves, salt and pepper in a blender or food processor for 30 seconds.
- Scrape down sides and blend for 30 more seconds or until smooth.
- Cover and chill until ready to use.
- Thread shrimp onto skewers, (about 5 on each).
- Grill covered with grill lid over high heat (500-550 degrees Fahrenheit) for 1 and 1/2 minutes per side.
- Serve hot or at room temperature with sauce.
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