![]() |
|
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
From Mark Bittman's Kitchen Express The best "bring-to-the-grill-party" dish ever, in my humble opinion; I've been doing it for 25 years. Instructions: Use the side of a knife, a small food processor, or a mortar and pestle to make a paste from a couple of minced garlic cloves, salt, a pinch or two of cayenne, and about a tablespoon each of good paprika or pimentón, olive oil, and lemon juice. Smear the paste all over a pound or so of shrimp. Grill or broil the shrimp for about two minutes on each side and serve with lemon wedges. |
|
|||||||||||||
|
||||||||||||||
Related Articles:
Linguine with Shrimp Sauce No-Fail Boiled Shrimp Scampi Grilled Scampi |
Related Recipes:
Coconut Shrimp Grilled Fish The Mediterranean Way Chicken With Apricots Slow-Cooked Salmon with Mussels & Coriander |