Recipe - Camaroes A Paulista (Sao Paulo Style Shrimp)

SHRIMP
6 Wooden; (8inch) skewers
3 Limes ; Juice of
1 One half Cloves garlic; finely
chopped
1 White onion; finely chopped
One half small Bunch cilantro; coarsely
chopped
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
One fourth cup Olive oil
24 Jumbo shrimp; peeled and
deveined

BREAD AND SALAD
One half cup Olive oil
Salt and freshly ground
black pepper
1 Clove garlic; minced
12 Cubes; (1inch square) of
stale country white bread
6 sl Thinly cut or sliced up smoked bacon;
cut into 1inch squares
1 Head Boston lettuce; cut
into a fine chiffonade
2 tablespoon Red wine vinegar
Lime wedges; for serving

TOO HOT TAMALES SHOW #TH6201

Soak the skewers in water for at least 1, preferably 3 hours.

In a large glass bowl, whisk together the lime juice, garlic, onion,
cilantro, salt, pepper and olive oil. Add the shrimp and toss to coat
evenly. Cover the bowl and marinate in the refrigerator for 2 hours,
tossing once or twice. Remove the shrimp from the marinade and drain
briefly. Reserve the shrimp marinade.

In another bowl, combine One fourth cup of the olive oil with One half teaspoon salt,
One fourth teaspoon pepper and the minced garlic. Toss the bread cubes in this
mixture, making sure they are evenly coated, and let sit for about 3
minutes.

Preheat a grill or broiler to mediumhigh heat. Thread 4 shrimp, 4 squares
of bacon and 2 bread cubes onto each skewer, alternating and placing bacon
on both sides of each bread cube. Grill the skewers for about 2 minutes on
each of all 4 sides, brushing with a little more of the bread marinade as
they cook.

In a large bowl, toss the lettuce chiffonade with the remaining One fourth cup
olive oil and salt and pepper to taste. Add the vinegar and toss again
briefly. Make a bed of lettuce on a plate, perch a skewer on the top, and
spoon a little of the remaining shrimp marinade over the top. Garnish the
plate with lime wedges and serve.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 04, 1998