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Moist Grilled Shrimp w/ Lemon Garlic Sau

Source of Recipe

Cook’s Illustrated


Recipe Introduction

This recipe promised charred outside/moist inside grilled shrimp and it does deliver. We ate this shrimp cold at a Virginia tailgate and it was perfectly moist. The sauce is good, but next time, I will try adding more lemon juice, maybe a bit of zest, the full 3/4 t. of red pepper flakes and I will cook the garlic slightly – the raw garlic taste was a little strong.

List of Ingredients

SHRIMP:
1 1/2 lb. extra-large shrimp, peeled and deveined, tails left on
2 – 3 T. olive oil
Salt and pepper
1/4 t. sugar

SPICY LEMON-GARLIC SAUCE:
4 T. sweet butter, cut into 4 pieces
4 T. lemon juice
1/2 – 3/4 t. red pepper flakes
3 medium garlic cloves, minced (about 1 T.)
1/8 t. table salt
Disposable aluminum pie pan
1/3 c. minced fresh parsley



Recipe

SHRIMP:
Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer evenly with sugar.

Turn all burnings on gas grill to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with brush. Set disposable pan with sauce ingredients on hot side of grill and cook as directed below; transfer pan to cooler side of the grill.

Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, with lid down, checking occasionally to make sure they’re not burning. Grill until lightly charred, 5 – 8 minutes. Flip and grill until second side is pink and slightly translucent, 2 – 4 minutes.

Slide shrimp off skewers into pan with sauce. Toss the shrimp and sauce to combine and transfer pan to the hot side of grill; cook, stirring, until shrimps are opaque and fully cooked, about 1 minute. Remove from grill, add parsley from sauce ingredients and serve.

SAUCE:
Combine butter, lemon juice, red pepper flakes, garlic and salt in the pan. Cook over hot side of grill, stirring occasionally, until butter melts, about 1 1/2 minutes; transfer to cooler side of grill and proceed to grill shrimp, adding parley just before serving.

Serves 4 as main course, 6 as an appetizer