Farberware FAC800TOB Accents Use And Care Instructions Manual page 19

BROILED SHRIMP SKEWERS
24 large shrimp, peeled and deveined
4 tablespoons olive oil
3 tablespoons chopped fresh parsley
3 medium cloves garlic minced
salt and freshly ground black pepper
lemon wedges to serve
Rinse the shrimp in cold water and pat dry with paper towels. In a
bowl, combine the olive oil, parsley, garlic, salt and pepper to
season. Toss the shrimp in the mixture to coat thoroughly. Cover
and marinate for 1 hour in the refrigerator. Thread 6 of the shrimp
onto each of the four wood or metal skewers, through the shrimp
tails front to back, so that the tails are curled and firmly held in
place. Place the skewers on the bake/broil pan assembly. BROIL
for 3 minutes on each side or until the shrimp become pink.
Serve with lemon wedges.
Yield 4 servings
TORTILLA CRISPS
2 tablespoons hot water
1 teaspoon vanilla
3 tablespoons sugar
2 teaspoons ground cinnamon
8 6-inch diameter flour tortillas
vegetable cooking spray
Combine water and vanilla. In a separate bowl, combine sugar
and cinnamon. Spray one side of tortilla with vegetable oil. Place
on the bake/broil pan and broil 2-5 minutes, or until brown. Turn
and spray tortilla with vegetable oil, brush with vanilla mixture,
sprinkle with cinnamon and sugar. BROIL 2-5 minutes or until
brown and crisp.
Turn this into a Buñuelo: Top with vanilla ice cream and lace with
honey. Olé!
Yield 4 servings
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