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2 x ca. 450 g | Medium shrimp; shelled and |
| Butterflied |
1/2 Teelöffel | salt |
1/2 Teelöffel | pepper |
1 Esslöffel | garlic finely minced |
1 Dose | Flat fillets of anchovies; (2-ounce) |
1 1/2 Esslöffel | Plus 1/4 cup olive oil |
2 Esslöffel | lemon juice freshly squeezed |
2 Esslöffel | Toasted pine nuts |
1/2 Tasse | Marinated sun-dried tomatoes; cut into large |
| Shreds |
1/4 Tasse | capers |
1/2 Tasse | Torn basil leaves; firmly packed |
Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water.
Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil. Serve on a large platter.
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