GRILLED SHRIMP WITH ANCHOVY CAPER SAUCE
Steps:
- On cutting board, mince together 8 t. capers, 4 garlic cloves and salt until mixture is almost puree. Tranfer to small nonaluminum bowl. Stir in 1/4 c. lemon juice and oil. To butterfly shrimp, slice 3/4 way through rounded side to 1/4" from tail. do not cut through shell. Open shrimp & flatten gently. Spread undersides of shrimp with caper mixture. Let stand 30 min. Mince remaining 2 garlice cloves. Melt 1 T. butter in heavy med. saucepan over med. heat. Add garlic & stir 2 min. Add anchovies & stir 1 min. Add remaining 1/4 c. lemon juice and white wine and boil until reduced to 1 T. Whisk in cream. Remove from heat. Whisk in 2 T. butter. Set pan over lw heat and whisk in remaining butter 1 T. at a time, removing pan from heat briefly if drops of melted butter appear. (Can be prepared several hours ahead and held in vacuum bottle.) Stir in remaining capers. Meanwhile, prepare grill. Grill shrimp until opaque, about 2 min. on each side. To serve, spoon sauce onto plates. Top each with grilled shrimp
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