Monday, July 20, 2009

Shrimp on the barby, anyone?

Always a favorite, grilled shrimp (or shrimp on the barby, as they say down under) makes for a quick and easy summer delight. This recipe gets that lovely caramelization by lightly dusting one side of the shrimp with sugar. Your shrimp are cooked quick and not overdone, but they still have those lovely grill marks. This is the only way I have found to accomplish this task while guaranteeing succulent, juicy shrimp. A quick toss in the grill-prepared garlic sauce, and your meal is ready to go. Sometimes I use this to top a plate of fettuccine. Mangia!

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