Welcome, bienvenidos to Cook and the Fly
In this blog you'll find Mexiterranean food pictures and recipes, fishing stories, random thoughts and snippets of my new life in Southern Baja.

12.13.2011

Baja shrimp brochette with Pimenton and rosemary

Skewer shrimp(head on) on rosemary sprigs ;
Very lightly coat with olive oil;
Place on grill (med/high heat) untill shrimp start turning pink;
Turn once and cook just enough to see the colour change on the flip side;
Put on serving plate and baste with dressing
( Extra virgen olive oil, a bit of smashed garlic,chopped fres parsley,S&P and Spanish smoked paprika )
Squeeze a bit of lemon, pour a glass of good Traminer and enjoy

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