We found this recipe in Bon Appetit magazine way back in 2001 and love it for its simplicity, taste, and versatility. It can be served on pasta, white rice, cous cous, or nearly any other grain. The Roasted Garlic Herb Sauce is a pesto-like sauce that would be great with just about any grilled seafood.
1 qt. water
1/3 cup salt
1/3 cup (packed) golden brown sugar
1 ½ lbs. uncooked large shrimp, unpeeled
¼ cup olive oil
2Tbsp. dry white wine
2 garlic cloves, minced
1 Tbsp. chopped fresh parsley
¼ tsp. dried crushed red pepper
Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
Using shears, cut shrimp shells down center of back all the way to the tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
Whisk olive oil, white wine, garlic, parsley and crushed red pepper in a clean medium bowl. Add shrimp and stir, let stand 30 minutes.
Prepare barbecue (medium-high heat). Place shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Herb Garlic-Herb Sauce separately.
Roasted Garlic-Herb sauce
Makes about 1 cup
- 2 heads of garlic, top ¼ inch of each and cut off and discard
- 1 tsp plus 2.3 cup olive oil
- 1 cup coarsely chopped fresh parsley
- 4 anchovy fillets, rinsed
- 2 Tbsp drained capers
- 2 Tbsp coarsely chopped fresh basil
- 1 Tbsp grated lemon peel
Preheat oven to 375 F. Place heads of garlic in small glass baking dish. Drizzle with 1 tsp oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup of oil. Season sauce with salt and pepper. (Can be made 1 day ahead. Chill. Use at room temperature).
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