Roasted Garlic Grilled Shrimp

Debbie Martell December 4, 2008

Ingredients

• 2 lbs peeled and deveined shrimp
• 1 bulb garlic
• 1 splash olive oil
• 2 tbsp Dijon mustard
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 4 tbsp chicken stock
• 1 tbsp minced shallots
• 1 tbsp fresh basil
• salt and pepper

Preparation

1. Preheat the oven to 350 degrees.
2. Slice off the top of the garlic bulb (enough to expose the garlic inside each clove), then place the bulb in oven-safe dish. Drizzle with 1 tablespoon of olive oil.
3. Place the uncovered dish in the oven. 
4. Cook garlic for 15-20 minutes or until golden brown.
5. When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a fork.
6. In a food processor, pulse the mashed garlic, 2 tablespoon so Dijon mustard, 2 tablespoons of balsamic vinegar, salt and pepper.
7. Slowly add 1 tablespoon of olive oil and 4 tablespoons of chicken stock to the mixture. Puree until creamy.
8. Add 1 tablespoon of minced shallots and 1 tablespoon of fresh basil.
9. Marinate 2 pounds of shrimp in the sauce for 30 minutes.
10. Preheat the grill and thread the shrimp on wooden skewers.
11. Grill over high heat for 5 minutes until the shrimp are opaque and browned on the edges (turn once).

Tags: Dinner, Cooking, Recipes, Appetizer

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