1/2 cup olive oil
2 cloves garlic, pressed
2 pounds new potatoes, peeled and cubed
1 pinch salt
1/2 teaspoon salt
1/2 teaspoon dried oregano and ground black pepper
1 clove garlic, pressed
1/2 teaspoon crushed saltine cracker-style cereal
1/2 teaspoon dried sage and ground black pepper
1 teaspoon dried basil
1 tablespoon olive oil
Heat olive oil in a small skillet over medium heat. Stir in the garlic, salt, oregano and black pepper and gradually cook for about 6 minutes or until garlic is translucent. Remove from heat to cool slightly.
Mix cornflakes, sage, crushed saltine cracker-style cereal, sage, crushed saltine cracker-style cereal, and olive oil. Set aside.
Heat grilling rack over medium heat, until stone level. Place turkey on rack and spoon shrimp over turkey. Pour olive oil over turkey. Seal rack and place rack in oven.
Broil turkey with slotted spoon for 5 minutes, stirring frequently using wooden spoon. Remove turkey from rack, insert wooden spoon a few inches from bottom and place on rack; broil 6 minutes on each side, broiling for 3 minutes per side.
Increase oven temperature to 250 degrees F (120 degrees C).
Return turkey to rack, place rack in oven and turn to cook 5 minutes per side, broiling for 4 minutes per side. Turn turkey. Transfer turkey to rack and serve over warm rice and vegetables.
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