6 tablespoon parsley, chopped
8 garlic cloves, minced
1 jar grape leaves, 8 oz. **
24 shrimp, uncooked, very large peeled; & deveined
1 olive oil
8 bamboo skewers, soaked in water for; 30 minutes.
Combine parsley and garlic in a small bowl. Blanch 24 grape leaves in a pot of boil water about 1 minute. Drain, rinse under cold water and drain well. Place grape leaf, vein side up, on work surface; cut off stem. Brush shrimp with olive oil, place shrimp at center of bottom edge of grape leaf. Sprinkle 1 tsp of parsley mixture over shrimp. Fold sides of grape leaf over shrimp, then roll up; enclosing shrimp completely. Repeat with each shrimp. Skewer 3 shrimp packages on each skewer. (Can be prepared 1 day ahead, cover and keep chilled)
Prepare BBQ or broiler. Brush shrimp packages lightly with olive oil. Grill or broil skewer until shrimp are cooked through, about 3 minutes per side. Serve warm or room temperature.
** Available in Greek, Italian, or Middle Eastern markets.
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