Just because the summer is officially over doesn't mean you have to stop eating shrimp. And chef Marc Murphy from Chinoiserie restaurant at the Hotel Giraffe in New York City, dropped by to prove it!
Serves 4 people
Make Rouille dressing first.
You can either marinate shrimp 24 hours in advance or day you are cooking.
Peel and marinate 1lb LARGE fresh shrimp in marinade of olive oil, 4 crushed heads of garlic and 1 teaspoon black pepper (cover in olive oil or to taste)
Take two big handfuls of Frisee lettuce and a 1/2 handful of Gigante beans (canned or fresh), 3 tablespoons chopped red onion, and two pinches of parsley
Place shrimp on grill and cook each side for 2 1/2-3 minutes.
Serve right from barbecue.
2 egg yolks
3 cloves fresh garlic
2 pinches red crushed pepper
3 pinches saffron
1 tablespoon Dijon mustard
1/4 cup white wine
2 cups olive oil
salt and pepper
In blender for dressing:
egg yolks, mustard, garlic, saffron, red pepper, white wine; drizzle in olive oil, add salt and pepper and a little water to get the right consistency