"This dish is so fast and lip-smacking, you can't go wrong," says Laura. "I learned it using unpeeled langoustines, but shrimp work if you prefer, as long as they start out raw. Usually, I serve sautéed fennel on the side, which signals "knife and fork," but the truth is I always end up diving into the shrimp with my fingers. There are times when bad manners just seem so . . . right."
Shrimp with Garlic and Basil Oil
24 jumbo tiger shrimp or langoustine tails, unpeeled
2 garlic cloves, minced
2 generous handfuls of shredded basil leaves
1/4 cup (60 mL) olive oil
1 Cut the shrimp in half lengthwise. Toss together with the garlic, basil, and olive oil. Cover, and let sit in the fridge for about an hour (or longer) to marinate. Remove half an hour before cooking.
2 Heat the oven to broil. Spread the tails over a baking sheet, cut side up, dribbling over any basil oil that stays behind in the bowl. Sprinkle over some salt, and broil 5 minutes or until the flesh is cooked. Serve.
Makes 4 servings.
BUY THIS BOOK
Excerpted from French Taste by Laura Calder. Copyright 2009 by HarperCollins Publishers Ltd. Excerpted with permission by HarperCollins Publishers Ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.