On Air Now:
 
 

Recipes

shrimp
Perfectly marinated and barbecued shrimp served with a rich garlic mayonnaise.

Reprinted from Most Loved Barbecuing
© Company's Coming Publishing Limited
 
GARLIC MAYONNAISE
Large egg11
Egg yolk (large)11
Lemon juice1 tbsp.15 mL
Garlic clove, minced (or 1/4 tsp.,11
1 mL, powder)
Salt1/8 tsp.0.5 mL
 
Cooking oil3/4 cup175 mL
 
SEAFOOD MARINADE
Chopped fresh parsley (or 2 1/4 tsp.,3 tbsp.50 mL
11 mL, flakes)
Cooking oil2 tbsp.30 mL
Grated lemon zest1/2 tsp.2 mL
Salt1/2 tsp.2 mL
Pepper1/2 tsp.2 mL
 
Fresh uncooked jumbo shrimp (tails1818
intact), peeled and deveined
 
Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy.

With motor running, slowly pour first amount of cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavours. Makes about 1 cup (250 mL) mayonnaise.

Seafood Marinade: Combine next 5 ingredients in medium bowl. Makes about 1/3 cup (75 mL) marinade.

Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade. Preheat barbecue to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally, until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise. Serves 6.
 
1 serving: 364 Calories; 33.9 g Total Fat (19.2 g Mono, 9.9 g Poly, 2.9 g Sat); 163 mg Cholesterol; 1 g Carbohydrate; trace Fibre; 14 g Protein; 251 mg Sodium
 
Make Ahead: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
 
 
© Company's Coming Publishing Limited
www.companyscoming.com