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BROILED SHRIMP APPETIZER
Allow 3 to 4 of the large shrimp per person. If only the smaller are available,
you will need about 6 per person.
20 large shrimp
1 cup olive oil
juice of 3 lemons
1/4 cup soy sauce
1/4 cup finely chopped parsley
3 tablespoons of fresh or dried tarragon
With sharp scissors cut down the back of each shrimp shell and remove the black
vein but do not remove the shell. Wash the shrimp thoroughly and place them in a
large bowl. Over them pour olive oil, the lemon juice, soy sauce, parsley and
tarragon. Let the shrimp stand in this mixture for 2 hours, tossing them around
now and then so that they will be equally marinated.
When you are ready to cook them, arrange them in basket grills and cook over hot
coals for 5 to 6 minutes, turning twice. They should be tender and moist with
lightly charred shells. Have finger bowls and pass plenty of paper napkins.
Serves 5 as an appetizer.
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