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Ingredients: 16 black tiger shrimp (21-25 per lb.), 1 tsp. chopped garlic, 1 tbsp. olive oil, little salt and white pepper, 1 tsp. lemon juice. For the salsa: 2 large ripe tomatoes, diced, 1 tsp. chopped cilantro, 1 tbsp. vegetable oil, some chopped onion, green bell pepper and celery, the juice of 1 lemon, salt to taste. For decoration: 4 sprigs rosemary, 4 leaves purple cabbage.
Recipe: Mix together the chopped garlic, olive oil, salt pepper and lemon juice and dip the shrimp in the marinade. Grill the shrimp over an open-flame barbeque, approximately 2 minutes on each side. Mix the ingredients for the fresh Mexican salsa and fill the four purple cabbage leaves with the salsa. Arrange four grilled shrimp on each rosemary sprig and serve them upright as seen in the picture. Drizzle little olive oil over the grilled shrimp and serve immediately. This grilled shrimp recipe is for four appetizer sized servings. If you increase the grilled shrimp to 5 or 6 it can be served as a light entree for the hot summer season.
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