Barbecued Shrimp

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             FOOD FUNNY
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Thanks to Barb Jernigan for this one:

A man boarded an airplane in New Orleans with a box of crabs. A female
crew member took the box and promised to put it in the crew's
refrigerator, which she did. The man firmly advised her that he was
holding her personally responsible for the crabs staying frozen, and
proceeded to rant and rave about what would happen if she let the crabs thaw out.

Shortly before landing in New York, she announced to the entire cabin,
"Would the gentleman who gave me the crabs in New Orleans please raise
your hand?" Not one hand went up, so she took them home and ate them herself.

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             TODAY'S RECIPE
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This is one of my all-time favorite seafood recipes. Actually, we do
this in the winter too because it tastes almost as good cooked under the
broiler as it does over charcoal.

Barbecued Shrimp

2 lbs (900 g) fresh shrimp, 16 to 18 to the pound
1 cup (250 ml) olive oil
2 Tbs (30 ml) balsamic or red wine vinegar
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) oregano
3 cloves garlic, finely chopped
3 Tbs (45 ml) fresh parsley, finely chopped
1 tsp (5 ml) hot sauce, or to taste (optional)
Salt and freshly ground pepper to taste

Peel and devein the shrimp, leaving the tail shell on. Combine the
remaining ingredients in a large bowl, stirring to combine. Add the
shrimp and toss to coat. Marinate at room temperature for about 2 hours,
stirring every half hour. Cook the shrimp over hot coals for two to five
minutes (depending on the heat of the fire), turn and cook an additional
two to five minutes. Meanwhile, place the marinade in a saucepan and
heat over a high flame until the sauce starts to bubble. Alternately,
place shrimp in a single layer along with the sauce in a large ovenproof
baking dish and place under the broiler for three to five minutes,
basting occasionally. Turn the shrimp over and broil an additional three
to five minutes. Serve the shrimp in individual bowls along with some of
the sauce, or on plates with sauce on the side. The idea is to pick up
the shrimp by the tails and dip them in the sauce. Serve with hot
Italian or French bread for sopping up the extra sauce.
Serves 4 to 6.
Received on Wed Jun 25 20:59:08 2008