Recipe - Grilled Shrimp With Peanut Sauce

2 pound Medium shrimp; shelled and
; butterflied
One half teaspoon Salt and pepper
1 tablespoon Finelyminced garlic
1 cn Flat fillets of anchovies;
(2ounce)
1 One half tablespoon Plus One fourth cup olive oil
2 tablespoon Freshlysqueezed lemon juice
2 tablespoon Toasted pine nuts
One half cup Marinated sundried
tomatoes; cut into large
; shreds
One fourth cup Capers
One half cup Torn basil leaves; firmly
packed

Toss shrimp with salt, 2 teaspoons of garlic and 1 One half tablespoons olive
oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare
dressing: In the workbowl of a food processor puree anchovies, including
the oil from the tin, and lemon juice. With motor running, slowly drip in
One fourth cup olive oil. Thin with 2 tablespoons cold water to make a smooth,
mediumthin dressing. If it's too thick, thin with a little more water.

Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a
finemesh grill over coals, turning them once. Remove them as soon as they
turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to
room temperature and set aside up to 1 hour. To assemble salad: In a large
bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy
dressing, sundried tomatoes, capers and basil. Serve on a large platter.

Yield: 12 buffet