Sear shrimp for
tasty, quick dish

Hawaii's Kitchen Cookbook

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This dish was prepared by James Gillespie of The Plaza Club on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Herb-Seared Shrimp Skewers

16 raw shrimp, peeled and deveined
4 skewers
>> Marinade:
1 teaspoon herbs (basil, oregano, thyme), chopped
1/2 teaspoon garlic, chopped
1/4 cup olive oil
>> King Oyster Mushrooms:
4 tablespoons butter
4 king oyster mushrooms, sliced lengthwise
Salt and pepper, to taste
>> Gremolata:
3 tablespoons olive oil
1/2 teaspoon chopped garlic
3 tablespoons sun-dried tomato, finely sliced
1 tablespoon chopped parsley
1 tablespoon lemon zest
1 teaspoon chopped thyme

Combine herbs and garlic in olive oil. Thread shrimp on skewers. Drizzle with marinade. Let sit 15 to 20 minutes.

To prepare mushrooms: Melt butter in a sauté pan. Cook mushrooms in butter until lightly browned; season with salt and pepper. Divide among serving plates.

Sear shrimp in a heavy-bottomed pan over medium heat, about 2 minutes per side. Place shrimp atop mushrooms.

To prepare gremolata: Add olive oil to the pan used to cook mushrooms. Add garlic, sun-dried tomato, parsley, lemon zest and thyme. Heat until fragrance starts to come out. Drizzle over shrimp.

Nutritional information unavailable.

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Kitchen clues

Devotees of Brickwood Galuteria's "Hawaii's Kitchen" can pick up a collection of recipes from 10 celebrity chefs who have appeared on the show. "The Hawaii's Kitchen Cookbook -- Chef's Edition" (Watermark, 2003, $10) features 100 recipes from Alan Wong, George Mavrothalassitis, Chai Chaowasaree, Glenn Chu, Hiroshi Fukui, Beverly Gannon, D.K. Kodama, Colin Nishida, Russell Siu and Linda Yamada.

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