Shrimp and steak



30 large shrimp,

1 cup extra virgin olive oil

° 1 tablespoon lemon juice

° 1 tablespoon garlic, minced

1 tablespoon parsley, chopped

° 1 tsp. sodium chloride

° 1/2 teaspoon freshly ground black pepper

Ingredients in the sauce:

° 1/2 pound butter

° 1/4 cup extra virgin olive oil

1 garlic clove, finely chopped (about 1/2 tbsp.)

° a quarter teaspoon of salt

° 1 tblsp. lemon juice

1 tablespoon lemon zest, grated

1 tablespoon green onion slices, chopped

1 tablespoon parsley, chopped

About a third of a teaspoon of red pepper

* To make grilled shrimp, follow these steps:


Start by cleaning the shrimp with kitchen scissors or a paring knife, then making a hole in the back to remove the sandbag and thoroughly cleaning the shrimp.

Bring a medium sized mixing bowl to room temperature and combine the extra virgin olive oil, lemon juice, garlic, leeks, parsley, salt, and pepper. Add the shrimp to the mixture and chill for 1 hour.

Before you start putting the shrimp on the grill skewers, heat the grill for 15 minutes and brush the grill bars with a little olive oil.

Remove the shrimp from the seasoning and thoroughly filter them from the water before putting them on the skewers and grilling them for 2-3 minutes on each side, or until they show indications of cooking. Suddenly, shrimp appear.

Make sure the shrimp are removed from the skewers on the serving platter after grilling. Serve it with a side of sauce, rice, or pasta.



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