Saturday, December 25, 2010

Shrimp on the skewer

4 serving
Time required 40 minutes


24 large shrimp (preferably with the heads still attached)
6 tablespoons butter, 1 lemon,
1 tablespoon dry mustard,
1 clove garlic, handful parsley, few drops Worcestershire sauce,
About 30 bay leaves or sage leave, ¼ cup olive oil, salt, pepper

Finely chop the parsley and garlic. Put the butter, a little softened, in a bowl and punch with a wooden spoon until creamy. Then add the mustard (1), a few drops of Worcestershire sauce (2), the chopped garlic and parsley, and few droop of lemon
Juice. Set aside wash the shrimp very carefully, but keep in the shell: dry in a dish
Cloth (3). Thread shrimp on long metal skewers, with a bay leaf or sage leaf between
Each one (4). Brush lightly with oil and put on a hot griddle or beneath a preheated
Broiler (5). When a dark crust has formed on one side, turn (6) and continue to cook
Until done, about 5 minutes altogether. Season with salt and pepper, and serve in a
Platter with the

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