Tuesday, 25 February 2014

  • 24 jumbo tiger shrimp or langoustines
  • 2 garlic cloves, minced
  • Two generous handfuls of shredded basil leaves
  • 1/4 cup/60 ml olive oil
  1. Cut the shrimp in half lengthwise. Mince the garlic.
  2. Shred the basil leaves. Toss together with the shrimp halves and the olive oil in a glass bowl.
  3. Cover and let sit in the fridge for about an hour. Remove half an hour before cooking.
  4. Heat the oven to broil.
  5. Spread the shrimp over a baking sheet, dribbling over any basil oil that stays behind in the bowl.
  6. Broil 5 minutes until the flesh is cooked.
  7. Serve immediately, if not sooner.


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