Granny's Basque Shrimp or Scallops
1/2 cup Fresh lemon juice
1/3 cup Extra-virgin olive oil
1 tbl Minced garlic
1/4 tsp Hot red pepper sauce, or to taste (up to 1/2)
1/2 cup Coarsely chopped fresh herbs (any combination of parsley, sage, thyme,
basil, marjoram, oregano, chervil, etc.)
Salt and ground black pepper to taste
TOSS TO COAT IN A SHALLOW BOWL:
1 1/2 lb Sea scallops or large or extra-large shrimp, peeled, deveined if
desired, or a combination (up to 2)
2 tbl Extra-virgin olive oil
Method :
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Yield: 4 servings
medium-hot charcoal fire or preheat a gas grill or broiler. Make sure the grill
rack is clean and place it as close to the heat source as possible.
Mix together in a serving bowl part "A".
Place on the grill or under the broiler as close to the heat as possible.
Turn the shrimp after the first side becomes pink, 2 minutes or so; turn the
scallops when the first side becomes opaque, 2 to 3 minutes. Grill or broil
until the second side is pink or opaque; test one of the pieces by cutting into
it to make sure it is cooked through. Add the hot shellfish to the herb mixture,
toss gently, and serve immediately.
1666
Great
Fire of
London
. Molière's Misanthrope.