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Gremolada Shrimp Appetizers

appetizers, shrimp

1 pound jumbo shrimp; peeled and deveined
1/2 cup chopped fresh parsley
1/4 cup olive oil
2 tablespoons finely grated lemon rind
3 large cloves garlic; minced
1/4 teaspoon salt

In bowl, toss shrimp with parsley, oil, lemon rind and garlic. Marinate for 20 minutes at room temperature. (Make ahead: Cover and refrigerate for up to 4 hours.) Add salt and toss to combine. Heat skillet over high heat until water drops hiss and evaporate immediately. Add half of the shrimp; cook, turning once, for about 2 minutes or just until shrimp are pink. Repeat with remaining shrimp.

Contributor: Canadian Living Magazine, November, 2001

Yield: 30 pieces

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