SHRIMP ON THE BARBIE #2

We think we are moving to Australia after this out standing BBQ meal. Shrimp on the Barbie #2 (p. 490) is well worth the minor effort and can be done as a full shrimp entre or a wonderful starter.

I followed the instructions closely, using kosher salt and fresh basil leaves. Also, this recipe may provide the answer to the earlier question about wrapping scallops in bacon and dealing with the difficulty of getting everything done to satisfaction (ie scallops not over done and bacon not under done), since SotB ("Shrimp on the Barbie) calls for thinly sliced prosciutto. Try it on those other recipes and see what you think!

Julie got the rice going as I lit the fire. After it was good and hot, I grilled some asparagus and set it aside. The shrimp, which I admit I bought already peeled and deveined (to save some time and energy), was ready to go after its salt and peppering, and wrapping with a basil leaf followed by a wrap of a quarter piece of prosciutto (the stuff I bought was perfect for carving into four pieces equally wide and long), and then stuck with one or two tooth picks, depending on the wrap job. The oil shrimp was placed directly over the hot fire. By the time I had place the last of about 24 on the grill, the first were ready to turn. Recipe says DO NOT OVER COOK, and that is good advice. Many folks who serve grilled shrimp, in my humble opinion, over cook it. Two minutes a side or less.

Then comes the magic presentation. (And don't forget to get your Pernod to "body temp"--we warmed the Pernod for 20 seconds in the micro at high in a glass measuring cup). Light the Pernod and pour it over the shrimp (make sure the shrimp is in a pan suitable for this and if you do it inside, be very careful of overhead counter lights and DON'T SPILL--whatever you spill will still be on fire!!!). Totally cool presentation. And the anise flavor coupled with the grill/smoky taste is marvelous.

BTW, for those of you who couple wine with your meal, I was in stitches reading the Washington Post wine review yesterday. The columnist--Jimmy you will go nuts over this--got to a wine and said about that particular vintage, "blah blah, blah, is similar--yet strikingly different!" So, enjoy a similar, yet strikingly different wine with your Shrimp Barbie!!! Aye mate.