Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Makes 16 satés

　　7 large garlic cloves

　　1 pound medium shrimp (about 32)

　　2 tablespoons chopped fresh rosemary leaves

　　1/2 cup plus 2 tablespoons extra-virgin olive oil

　　5 slices firm white sandwich bread, crusts removed,torn into pieces

　　1/4 cup sliced blanched almonds, ground fine in a food processor

　　6 tablespoons fresh lemon juice

　　sixteen 8-inch bamboo skewers, soaked in water 30 minutes

　　

Step 1

Chop 2 garlic cloves coarse and in a bowl stir together with shrimp, rosemary, and 2 tablespoons oil. Marinate shrimp, covered and chilled, at least 1 hour and up to 24.

　　

Step 2

Prepare grill.

　　

Step 3

In a small bowl soak bread in 1/4 cup water 15 minutes and squeeze out excess water.

　　

Step 4

Chop remaining 5 garlic cloves fine and in a food processor purée with almonds, bread, and salt to taste until fluffy and very smooth. With motor running add remaining 1/2 cup oil in a slow stream, blending until sauce is emulsified, and blend in lemon juice. Transfer dipping sauce to a small bowl.

　　

Step 5

Thread 2 shrimp onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.

　　

Step 6

Serve shrimp satés.