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Grilled Honey-Caper Shrimp
Makes 4 servings
1 pound large shrimp, peeled & deveined
3 Tbsp. capers
2 Tbsp. pickling liquid from a jar of capers
½ cup honey
2 Tbsp. dry sherry
zest of 1 lemon
juice of ½ lemon
2 tsp. sea salt
1 ½ cups extra virgin olive oil
Put shrimp in a glass baking dish. Puree all remaining ingredients except olive oil and garnishes in a food processor. While processing, add the olive oil in a slow, steady stream.
Toss shrimp with this marinade and refrigerate 1 hour.
Grill over medium-hot coals for about 2 minutes per side.
Serve 3-4 hot shrimp per person, dressing each plate with capers and lemon wedges.
© Sally Bernstein, 2005