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23 July 2006

Shrimp Skewers (Cooks Illustrated)

Shrimp Skewers

2/2005

You will need about 30 bamboo skewers for this recipe. Be ready to serve these skewers immediately after broiling.

· Choose large shrimp so that they don’t overcook and toss them with a garlic-and-herb-flavored oil before broiling to boost their flavor and keep them moist.

· Broil the shrimp six inches from the heating element so that they cook quickly, but don’t burn.

· Cover the exposed portions of the skewers with aluminum foil to prevent them from burning.

Serves 10 to 15

2 tablespoons minced fresh parsley leaves

2 scallions , minced

2 teaspoons vegetable oil

1 clove garlic , minced

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

2 pounds large shrimp , peeled and deveined

Lemon-Thyme Mayonnaise

1 tablespoon fresh lemon juice

2 teaspoons minced fresh thyme leaves

1 cup mayonnaise

Table salt and ground black pepper

1. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.

2. Mix the parsley, scallions, oil, garlic, salt, and pepper together in a large bowl. Add the shrimp and gently toss to coat. Thread 2 shrimp onto each skewer. Arrange the skewers, running in the opposite direction, on the broiler-pan top. Cover the skewer ends with foil, (see photo).

3. Broil the shrimp for about 6 minutes, flipping them over halfway through cooking, until they are pink and the herbs are toasted. Serve at once with the mayonnaise.

Procedure for Lemon-Thyme Mayonnaise

Mix lemon juice and thyme with mayonnaise and season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes. Flavored mayonnaise can be refrigerated in an airtight container for up to 4 days.

STEP BY STEP: Arranging the Skewers

Using a narrow strip of aluminum foil, cover the exposed portion of the skewers to prevent burning. Secure the foil by crimping it tightly at the edges.