Grilled Shrimp with Stewed Peppers

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2 pounds large shrimp, peeled and deveined
DaVinci® Premium 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 DaVinci® 100% Pure Olive Oil

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Serves 4 to 6
Printable VersionView Video
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.
©2013 Nick Stellino Productions