Title: Grilled Shrimp a la Mallorquina
Categories: Seafood
Yield: 4 Servings

2/3	c	Olive oil
1	lg	Lemon, juice of
1		Hot chili pepper up to
2		Hot chili peppers, crumbled
1		Italian onion, finely sliced
2	tb	Finely chopped fresh basil
1	lg	Sprig fresh oregano
1	ts	Dry mustard
4	lg	Garlic cloves, finely minced
2	lb	Large raw peeled shrimp
		Or scallops
		Salt & freshly ground black pepper
2	tb	Finely minced parsley

In a large enamel bowl combine 1/3 c olive oil, lemon juice, chili peppers, onion, basil, oregano, mustard and 1/2 of the garlic. Place the peeled shrimp in the marinade and coat them well with it. Cover the dish and let it stand at room temperature for 2 to 4 hours or place in the bottom of the refrigerator overnight. Just before serving, drain the shrimp and dry them well on paper towels. Heat the remaining olive oil in a large skillet until it is smoking hot. Add the shrimp and cook them over high heat for about 5 minutes or until they turn bright pink. Season the shrimp with salt and pepper; sprinkle them with parsley and the remaining garlic. Serve immediately. From "Seasonal Kitchen" by Perla Meyers.

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