Grilled Shrimp with Sun-Dried Tomatoes

• 2 pounds medium shrimp, shelled and butterflied
• 1/2 teaspoon salt and pepper
• 1 tablespoon finely-minced garlic
• 1 (2-ounce) tin flat fillets of anchovies
• 1 1/2 tablespoons plus 1/4 cup olive oil
• 2 tablespoons freshly-squeezed lemon juice
• 2 tablespoons toasted pine nuts
• 1/2 cup marinated sun-dried tomatoes, cut into large shreds
• 1/4 cup capers
• 1/2 cup torn basil leaves, firmly packed

1. Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil.
2. Season with fresh ground pepper.
3. Refrigerate for 1 hour.
4. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice.
5. With motor running, slowly drip in 1/4 cup olive oil.
6. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing.
7. If it's too thick, thin with a little more water.
8. Prepare a very hot charcoal fire or preheat broiler.
9. Grill shrimp on a fine-mesh grill over coals, turning them once.
10. Remove them as soon as they turn opaque, 2 to 3 minutes.
11. Or broil shrimp, turning once.
12. Let cool to room temperature and set aside up to 1 hour.
13. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil.

shrimp, salt, garlic, anchovies, olive oil, freshlysqueezed, nuts, tomatoes, capers, torn basil

Taken from www.foodnetwork.com/recipes/grilled-shrimp-with-sun-dried-tomatoes-recipe.html (may not work)