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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SHRIMP-GRILL" "M" "2/13/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "GRILLED SHRIMP" "grilled shrimp, coated with olive oil-soaked bread crumbs and garlic"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Simple but delicious.
.PP
From HAZAN, page 290.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 4 to 6"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "skewers,"
if the shrimp are large, or a \fIgrill wok\fP if they are small
.sp
.IG "2 lb" "medium shrimp,"
unshelled weight, or 1-1/2 lb \fIshelled shrimp\fP
.sp
.IG "3-1/2 Tbsp" "olive oil"
.IG "3-1/2 Tbsp" "vegetable oil"
.IG "2/3 cup" "fine, dry, unflavored bread crumbs"
.IG "1/2 tsp" "garlic,"
very finely chopped
.IG "2 tsp" "parsley,"
very finely chopped
.IG "" "salt, freshly ground pepper,"
to taste
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Shell the shrimp and remove the dark vein.
Wash in cold water.
Pat thoroughly dry with cloth kitchen towels.
.SK 2
Put the shrimp in a roomy bowl.
Add as much of the olive oil and vegetable oil, in equal parts,
and of the bread crumbs
as you need to coat the shrimp evenly, but lightly, all over.
If the shrimp are small, more of the two oils and the bread crumbs
may be needed; 
when you increase the quantities,
use them in the same proportion.
.SK 3
Add the chopped garlic, parsley, salt and pepper, and toss thoroughly
to coat the shrimp well.
Allow the shrimp to steep in their coating for at least 20 minutes or
up to 2 hours at room temperature.
.SK 4
Preheat the grill or broiler, and the grill wok also if it is to be
used.
.SK 5
Skewer the shrimp if they are sufficiently large, curling one end of each
shrimp inward so the skewer goes through at three points (fetal position),
to keep the shrimp from slipping as you turn the skewer.
If the shrimp are small, use the grill wok.
.SK 6
Cook the shrimp briefly, close to the source of heat, about 2 minutes on'
each side, until they have a thin, golden crust.
.SK 7
Serve piping hot, with rice.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Use more garlic! And more parsley.
.PP
Frozen, uncooked, shelled shrimp work well.
.PP
With the grill wok, some of the coating will fall off onto the grill
briquets, when the shrimp are shaken or turned.
This is all right, and the flameup adds flavor.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
45 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
