Ingredients Jump to Instructions ↓

  1. 24 large shrimp, cleaned and deveined

  2. 1/2 cup olive oil

  3. 1 tablespoon chopped fresh oregano

  4. 1 tablespoon minced garlic

  5. 1 cup fish broth

  6. 1/2 cup finely chopped tomatoes

  7. 2 eggs

  8. 1/3 cup lemon juice

  9. 1 teaspoon crushed red pepper

  10. Salt and freshly ground black pepper

  11. 2 tablespoons chopped fresh parsley

  12. 6 wooden skewers, soaked in hot water for 30 minutes

Instructions Jump to Ingredients ↑

  1. Marinate the shrimp in the olive oil , oregano, and garlic 30 minutes Preheat a grill. Preheat an oven to 450 degrees F.

  2. Slide 4 shrimp onto each skewer. Place on a hot grill and mark on both sides quickly, not cooking them through. Put them in a baking dish and pour the fish broth over the shrimp with the tomatoes and place in the oven for about 4 minutes.

  3. Remove from the oven, take the shrimp out of the baking dish, and place on a platter.

  4. In a bowl whisk together the eggs and lemon juice . Slowly pour in the fish broth with the tomatoes and incorporate it until foamy. Season with salt and pepper. Pour it over the shrimp and sprinkle with parsley . Serve warm, as an appetizer


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