Grilled Marinated Shrimp Rosemary Banderillas


 The Legacy   Airdate 1/7/06

Grilled marinated shrimp rosemary "Banderillas" (Spanish kebob)

Moroccan style couscous

Fresh steamed mussels garnish.

For the shrimp Marinade:
2 TBSP Extra Virgin Olive Oil
1 TBSP Fresh oregano, chopped
1 tsp fresh garlic, chopped
Pinch Crushed red chilies
In a mixing bowl, combine all ingredients, add the shrimp and marinate for two hours.
For the Banderillas:
8/ea 16/20 Shrimp, peeled & de-veined, tail on.
2/ea Fresh rosemary sprigs
2/ea Pitted Kalamata Olives
2/ea Artichoke hearts in 1/4
2/ea Grape tomatoes
2/ea Pearl onions (cocktail onions)
Trim the leaves off the rosemary sprigs except for the very tip. Make the "Banderillas" by skewering each shrimp with the garnish in the middle, season with salt and freshly ground pepper. 
Cook on the grill 2-3 minutes on each side.
For the couscous:
2 cups Chicken stock
1 TBSP Shelled pistachios
1 TBSP Golden Raisins
Pinch Spanish saffron
1 TBSP Diced tomato
1 tsp Ground fresh ginger
Salt & freshly ground black pepper to taste
1 cup couscous
Bring the chicken stock to a boil, adjust seasoning. Combine the rest of the ingredients in a separate bowl, add the stock, cover it and put it aside for 5 minutes. 
For the mussels:
2 TBSP Olive oil
2 tsp Shallots, chopped
1 tsp Garlic, chopped
1 TBSP Red bell peppers
1 TBSP Flat leaf parsley
1/4 cup white wine
1 oz (v) Anis liqueur (Sambucca Romana, Ouzo, or Pernod)
2 W OZ Butter, unsalted
Salt & freshly ground pepper
In a sauté pan heat the oil, add the shallots, garlic & bell peppers, add the mussels, salt & pepper and sauté for a minute. Flame with anis liqueur, deglaze with white wine, add the butter, cook covered until the mussels open, sprinkle with parsley.