This appetizer will definitely make it to the new book. I had friends over this weekend for a buffet lunch and this shrimp dish was a hit. It's easy to make so try it.
Serves 8 people
24 shrimp, cleaned and uncooked
4 tablespoons olive oil
4 tablespoons vegetable oil (like Canola Oil)
1cup breadcrumbs, (I like Italian)
1 garlic, chopped finely
3 teaspoons flat leaf parsley, chopped finely
¾ teaspoon Kosher salt
Freshly ground pepper
Preheat oven on Broil. You could also do these on an outdoor grill.
After peeling, deveining, and cleaning your shrimp it is very important to dry them thoroughly on paper towels. (When I don’t dry them enough the breadcrumbs become mushy).
Toss the shrimp with the oils, breadcrumbs, garlic, parsley, salt and pepper.
Let sit for 20 minutes at room temperature.
Place under broiler or on grill cook approximately 2 minutes each side until golden.
Serve with lemon wedges and homemade mustard dip.
½ cup Dijon Mustard
4 tablespoons Grapeseed Oil
1 lemon, squeezed
Kosher salt and freshly ground pepper