Recipe: Shrimp and Mediterranean Sauce

Published June 13, 2007 at midnight

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Serves 6 to 8 people

Shrimp: 30 medium to large shrimp, peeled and deveined

Sauce:

1/4 cup fresh squeezed lemon juice

3 tablespoons fresh squeezed lime juice

1 teaspoon ground black pepper

1 teaspoon kosher salt

2 teaspoons sugar

2 teaspoons chopped garlic

1 1/4 cups extra virgin olive oil

1/4 cup capers (drained)

3 tablespoons fresh parsley

3 tablespoons fresh thyme

• To grill shrimp: Skewer peeled shrimp with two skewers through them (to keep them from spinning) on a medium-hot to hot grill. Cook 2 to 3 minutes per side, or until pink.

• To prepare sauce: In a blender or food processor, combine lemon juice, lime juice, pepper, salt, sugar and chopped garlic. Blend at medium speed.

• While blending, remove lid and slowly drizzle olive oil into the mixture. It is important not to pour the olive oil too fast as it will cause the sauce to separate or "break." • Once all olive oil has been incorporated, stop the blender and pour contents into a mixing bowl and set aside.

• Remove thyme leaves and parsley leaves from the stems; finely chop.

• Finely chop capers. Add parsley, thyme and capers to the olive oil mixture. Mix well. • Pour several tablespoons over grilled fish or shrimp.

Note: Mediterranean sauce can be made ahead of time. If so, do not add parsley or thyme until ready to serve.

Nutritional information per serving: 310 cal., 34 g fat (5 g sat.), 0 mg chol., 3 g carb., 371 mg sodium, 0 g fiber, 0 g pro.

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