2 lbs. medium shrimp (peeled and tails off)
1 cup sun-dried tomato, chopped
3 tbsp. capers
6 pieces anchovies
1 tbsp. crushed garlic
1/4 cup lemon juice
1/2 cup olive oil + 2 tbsp.
2 tsp. salt
2 tsp. pepper
1/4 cup toasted pine nuts
In bowl, mix the shrimp with 1 tsp. salt, 1 tsp. pepper, 2 tbsp. olive oil
and 1 tbsp. crushed garlic.
Then grill for 8 minutes until shrimp are cooked through.
In food processor, blend lemon juice, anchovies, 1 tsp. salt, 1 tsp. pepper and then slowly drizzle in olive oil.
In bowl, mix shrimp, sun-dried tomato, capers, pine nuts and dressing.