Skewered Shrimp With Lemon
|Shrimp||16 Large, shelled and deveined (Fresh Or Frozen)|
|Olive oil||1⁄2 Cup (8 tbs) (Vegetable Oil)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
Thaw shrimp, if frozen.
Thread 2 shrimp on each of 8 skewers.
Brush with 2 tablespoons of the oil.
With vegetable peeler, remove peel from lemons; shred finely.
In bowl, combine lemon peel, bread crumbs and 1/4 teaspoon of the pepper.
Press crumb mixture firmly onto shrimp to coat evenly.
Refrigerate until ready to grill.
For dipping sauce, squeeze juice from lemons (you should have about 6 tablespoons juice).
Combine juice with remaining 6 tablespoons oil and remaining 1/4 teaspoon pepper; set aside.
Grill breaded shrimp, on covered grill, over medium-hot briquets 4 minutes.
Turn skewers; grill 4 minutes longer or until shrimp are pink and crumbs are slightly browned.