1. Early in day, mix too much mined garlic, lots of olive oil, thyme, fresh rosemary, red pepper flakes, salt and pepper together. (Or whatever herbs and spices you have on hand that sound good).
2. Toss with shrimp with shells on and store in fridge till ready to use.
3. Before putting shrimp in skewers, squeeze lemon juice on shrimp and toss. Arrange on Skewers.
4. Grill like Eric does.
5. Meanwhile, while Eric is grilling, in a little olive oil, saute up Steve Sprinkle's amazing beautiful spinach. Add a little minced garlic, stirring. Just before done, add a little balsamic vinegar, salt and pepper. Arrange spinach on a platter. Pile grilled shrimp on top and serve.
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P.Lyn Middleton's Dishes
13 years ago
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