BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

GARLIC SHRIMP, WILD AMERICAN

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Ingredients:

  • 2 Tablespoons fresh chives

  • 6 cloves garlic, paste
  • 1 lemon zest
  • Juice of 1 lemon
  • ¼ cup EVOO
  • 2 teaspoon sea salt
  • 1 teaspoon ground coriander
  • 2 pounds 16/20 shrimp or other shrimp, cleaned or shell on
  • 2-3 Tablespoons grape seed oil

  • Optional ingredient: 3-4 tender shoots of rosemary

Method:

Combine first seven ingredients into a blender and pulse to combine; strain into a Ziploc bag and add shrimp. Gently toss to coat all the shrimp in the bag. Refrigerate for 2 hours, turning bag over once during marinade time. Remove shrimp from bag draining off excess marinade. Heat a large sauté pan and add grape seed oil; add rosemary shoots if using. When oil becomes warm, remove shoots. Add shrimp and cook until shrimp becomes pink. Turn and cook for an additional minute on other side. Remove platter for serving.




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