2 pounds large shrimp, peeled and deveined
Extra virgin olive oil for drizzling
4 peeled garlic cloves
⅓ cup Peperonata (See accompanying recipe.)
½ cup loosely packed parsley
1 teaspoon paprika
¼ teaspoon C&H® or Domino® sugar
1 teaspoon onion powder
¼ cup sherry
1 teaspoon pepper
1 teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon dried oregano
4 ounces olive oil
Serves 4 to 6
Make the Peperonata (see related recipes) the day before.
Mix the marinade ingredients in a food processor and process to a cream-like consistency.
Mix the shrimp with the marinade and let rest in the refrigerator, covered, for 30 to 45 minutes. Grill on a hot barbecue for 8 to 10 minutes (depending on the size of the shrimp), turning after the first 5 minutes. Alternatively, broil in the oven or sauté in a hot grill pan.
Serve the shrimp over the Peperonata and drizzle with premium-quality extra virgin olive oil.