Recipe - Grilled Roquefort And Balsamic Chicken Salad

One fourth cup Finely chopped garlic;
mashed to a paste
; with 1 teaspoon
; coarsesalt
2 tablespoon Minced fresh rosemary leaves
plus sprigs
; for garnish
3 tablespoon Olive oil plus oil for
brushing shrimp
16 Jumbo shrimp; (about 10 per
pound)
Four; (12inch) bamboo
; skewers
Lemon wedges as an
accompaniment

In a large bowl stir together garlic, minced rosemary, and 3 tablespoons
oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours
or overnight.

In a shallow dish soak skewers in water to cover 30 minutes and prepare
grill.

To grill, thread 4 shrimp on each skewer and brush with additional oil.
Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to
4 minutes on each side, or until just cooked through.

Alternatively, brush shrimp with additional oil and grill in a hot
wellseason ridged grill pan, covered, over moderately high heat 3 to 4
minutes on each side, or until cooked through.

Garnish shrimp with rosemary sprigs and serve with lemon wedges.

Serves 4.

Gourmet June 1994

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