- Preheat the oven to 350 degrees.
- Slice off the top of the garlic bulb (enough to expose the garlic inside each clove), then place the bulb in oven-safe dish. Drizzle with 1 tablespoon of olive oil.
- Place the uncovered dish in the oven.
- Cook garlic for 15-20 minutes or until golden brown.
- When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a fork.
- In a food processor, pulse the mashed garlic, 2 tablespoon so Dijon mustard, 2 tablespoons of balsamic vinegar, salt and pepper.
- Slowly add 1 tablespoon of olive oil and 4 tablespoons of chicken stock to the mixture. Puree until creamy.
- Add 1 tablespoon of minced shallots and 1 tablespoon of fresh basil.
- Marinate 2 pounds of shrimp in the sauce for 30 minutes.
- Preheat the grill and thread the shrimp on wooden skewers.
- Grill over high heat for 5 minutes until the shrimp are opaque and browned on the edges (turn once).
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Roasted Garlic Grilled Shrimp
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