Garlicky Doused Shrimp

prep time:: 30 min

Makes 18 hors d’oeuvre

Random House

Kitchenware: chef’s knife, medium saucepan, colander, large glass or stainless-steel bowl, pepper mill, metal spoon.

ingredients

The Shrimp:

Pinch of salt
1 pound large shrimp (15 to 20 count), peeled and deveined, tails removed

The Marinade:

1 tomato, seeded and cut into 1/4-inch dice
1 yellow bell pepper, cored, seeded, and cut into small dice
1 medium shallot, minced
1 tablespoon minced garlic
1 tablespoon finely chopped fresh basil leaves
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Ginger Yogurt Dip:

1 cup yogurt
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated ginger
2 small garlic cloves, minced
Salt
Freshly ground pepper
Yield: 1 Cup

Garnish:

1 medium bunch fresh basil, stems removed

directions

Shrimp:

Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan. Add the shrimp, lower the heat to medium, and simmer uncovered for 1 minute. Drain the shrimp and cool them to room temperature.

Marinade:

1
Combine the tomato, bell pepper, shallot, garlic, chopped basil, lemon juice, oil, salt, and black pepper in the bowl with a metal spoon. Add the cooled shrimp, toss well, and marinate in the refrigerator for 4 to 6 hours. (As the shrimp marinate, they get more garlicky.)
2
Drain the shrimp, reseason with additional salt and black pepper, and arrange them in a flat basket or on a black rectangular or round serving tray. Place the whole basil leaves in the center of the platter and serve with Ginger Yogurt Dip.

Ginger Yogurt Dip:

1
Combine the yogurt, lemon juice, ginger, and garlic in the bowl. Add the salt and pepper to taste. Whisk well until the mixture is smooth.
2
Place in a small bowl and serve with the Garlicky Doused Shrimp.

For Dip and Cook’s Tip:

1
Small bowl.
2
Sea scallops can be substituted for the shrimp. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Sear the scallops for 1 to 2 minutes on each side, until they are golden brown and opaque in the center when tested with the tip of a knife. Cut them in quarters and follow the instructions for the shrimp recipe.