GRILLED SHRIMP WITH GARLIC AND SUN-DRIED TOMATOES

GRILLED SHRIMP WITH GARLIC AND SUN-DRIED TOMATOES image

Categories Fish

Yield 4-5 servings

Number Of Ingredients 11

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1 1/2 pounds jumbo shrimp (8 to 10 per pound), shelled and deveined, with tails left intact
2 tablespoons salt, plus more to taste
4 cups ice water
3 to 4 sun-dried tomatoes packed in oil, drained and patted dry
3 large cloves garlic
3 tightly packed tablespoons fresh Italian parsley leaves
1 tightly packed tablespoon fresh coriander leaves
1/8 teaspoon hot red pepper flakes
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 large lime, cut into 8 wedges

Steps:

1. In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic, parsley and coriander. Turn into a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil. 2. Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold. 3. Cook the shrimp on a lightly oiled, medium-hot grill, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Alternatively, film a large skillet or griddle with 1 tablespoon olive oil and heat over medium heat. Sauti the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Pile all the seasonings atop the shrimp after you turn them. 4. Turn the shrimp onto a serving platter, along with the seasonings. Serve hot or warm, with the lime wedges. Squeeze a little lime over the shrimp just before eating.