Grilled monkfish and shrimps on a rosemary spiedini - United States / Canada
Grilled monkfish and shrimps on a rosemary spiedini Recipe by: Nikolaj Juel Serves: 4 Ingredients 300 g (0.6 lbs) monkfish, cut into pieces of 4 cm (1.6
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Ingredients
- 300 g (0.6 lbs) monkfish, cut into pieces of 4 cm (1.6 inches)
- 12 big shrimps, shell and head removed (I leave the tail on because it looks good)
- Salt
- pepper
- Olive oil
- One lemon, cut into wedges
- Salsa inzamino
- A handful of flat leaf parsley, finely chopped
- A small handful of mint leaves, finely chopped
- 1 red chilli, without seeds, finely chopped
- ½ clove of garlic, crushed in a mortar with a bit of salt
- Juice from half a lemon
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