Jumbo Shrimp With Spicy Pecans
|Pecan halves||2 1⁄2 Cup (40 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), melted|
|Garlic||3 Clove (15 gm), minced|
|Worcestershire sauce||3⁄4 Teaspoon|
|Chili powder||1 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Jumbo shrimp||16 , peeled, deveined, tails left intact|
|Canned artichoke hearts||8 1⁄2 Ounce, not marinated, drained (1 Can)|
|Whole pimientos||2 1⁄2 Ounce, drained, cut into 1-inch pieces (1 Jar)|
|Bay leaves||4 Large, soaked in water 10 minutes, drained|
|Dried oregano||1⁄2 Teaspoon|
|Bay leaves||1⁄2 Cup (8 tbs), crumbled, soaked in water 10 minutes, drained|
|Canola oil||2 Tablespoon (For Brushing Skewers And Grid)|
Preheat oven to 350° F.
In a deep bowl, toss pecan halves with melted margarine, garlic, Worcestershire sauce, chili powder, pepper, and cumin.
Arrange nuts in a single layer on a cookie sheet.
Bake the nuts for 12 to 15 minutes, stirring often.
Using a small sharp knife, cut a deep slash down the back of the shrimp without cutting through, then flatten into a butterfly shape.
Thread the shrimp crosswise through both prongs.
Alternate shrimp, artichoke, and pimientos.
If there are extra artichoke pieces, thread them on the end of the skewer, ending with a bay leaf.
Mix the oil with oregano.
Brush shrimp with flavored oil.
Preheat the grill.
When the coals are ashen color, sprinkle them with the drained bay leaves.
Set skewers on the grid and cook for about 2 minutes on each side or until shrimp are cooked.
They will become opaque and slightly pink when done.