Shrimp Sambuca, the easiest way to call summer back, a taste of these will send your senses reeling back to hot summer suns and happy days under the beach umbrella. Make them anytime you're craving a bit of sunshine in your life. Who says you can't light the grill even when the autumn winds blow or the winter snows fall?
|Marinated and grilled, a taste of summer any day of the year.|
Grilled Shrimp Sambuca
1 lb large shrimp, shelled and deveined
1/4 cup Sambuca liquore
4 cloves garlic, chopped
1/4 lb thinly sliced prosciutto- the finest you can afford
15 small sprigs of rosemary
After shelling and deveining the shrimp, toss them in a bowl with the Sambuca and the garlic. Let marinate for 15 minutes. Remove the shrimp and wrap each in one slice of prosciutto, tucking a sprig of rosemary into each parcel. Grill over medium high heat for about two minutes per side. Serve with a bit of Sriracha mayo for a dipping sauce- 1/2 cup mayonnaise mixed with 2 tablespoons of Sriracha. Enjoy a bit of summer any day of the year.
PS Don't eat the rosemary!