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Thai Chicken Lettuce Wraps with Peanut Sauce
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Grilled Shrimp with Lemon Garlic Drizzle
Aussie-style summer entertaining

Makes eight appetizer servings Prep time: 20 minutes Cooking time: About 15 minutes Stand time: 1 hour 1/2 cup top quality Australian extra virgin olive oil 2 cloves garlic, peeled 1-1/2 lemons, sliced Pinch sugar or to taste Sea salt and freshly ground pepper to taste 1 pound large, raw, peeled and deveined shrimp (tails on) Bamboo skewers, soaked in water Cedar grilling papers, soaked in water (optional)

Heat oil, garlic and lemon slices in small saucepan until barely simmering, pressing lemons with a spoon to release juices. Remove from heat and let stand for a few hours. Pour through fine mesh sieve into small bowl, pressing to remove as much oil as possible. Season to taste with sugar, salt and pepper. Thread a few shrimp onto the top of each skewer. Wrap 2 skewers in each cedar grilling paper and tie with kitchen string. Grill over medium heat for about 8-10 minutes or until shrimp are pink and cooked through, drizzling with a little oil during the last minute of grilling (or place skewers directly on grill and cook for about 3 minutes on each side). Remove from grill and place skewers on a platter; drizzle with lemon garlic oil.