Grilled Swordfish Kabob

Source: Joe Pistrang

2 lbs. shrimp, peeled and cleaned

6 T olive oil

3 T butter

8 cloves garlic, sliced (or more garlic to taste)

4 T lemon juice

4 T dry sherry

1 tsp paprika

salt, pepper, parsley

3 dried red chili peppers, cut in 3 pieces, seeds removed (optional)


Heat oil and butter in shallow casserole. Saute garlic and chili peppers 1-2 minutes. Add shrimp, saute over high heat about 3 minutes, until pink. Add lemon juice, sherry, paprika, salt and pepper. Sprinkle with parsley and serve immediately.

Excellent poured over pasta, or serve with rice.

Tags: