The
lemon could be omitted from this recipe, but it's a nice
technique that does more than warm and sweeten the fruit.
Yield: 4 servings
-
2 lemons
-
4 heaping Tablespoons sugar
-
24 large shrimp
-
4 Tablespoons dill or fennel fronds, freshly snipped
-
1 Tablespoon garlic, minced
-
3 Tablespoons extra virgin olive oil
-
Salt and cayenne pepper
Preheat
the oven to 450°F. Preheat the grill. Alternatively,
you can bake the lemons, then broil the shrimp in the same
oven.
Cut the pointed tips from the lemons, just enough so they'll
sit flat. Cut the lemons in half, then place them, flesh
sides up, in a baking pan; sprinkle with sugar. Bake for
about 10 minutes, until the sugar melts and the pulp is
soft.
Meanwhile, peel the shrimp: slice each one almost in half
through their fronts to make a hinged shrimp that looks
like this: )(. Mince the dill and sprinkle it over the insides
of the shrimp. Close the shrimp.
Mix the garlic and oil. Brush on the shrimp, then sprinkle
with salt and a pinch of cayenne.
