Grilled Peel 'n Eat Shrimp
Source of Recipe
Adapted from "Grill It!" by Chris Schlesinger
List of Ingredients
- 1 pound medium-large shrimp, rinsed and drained
- 2 Tbsp olive oil
- Kosher salt and freshly ground black pepper, to taste
- ½ cup lemon juice
- ¼ cup roughly chopped fresh basil
- 3 Tbsp butter, at room temperature
- 2 Tbsp minced garlic
- 1 Tbsp Old Bay seasoning
- 6 dashes Tabasco sauce
Instructions
- Build a medium fire in your grill.
Using a small sharp knife, slit the shell on the back of each shrimp and remove the dark vein. Toss the shrimp with the oil, salt and pepper in a large bowl. Remove the grill grate from the cooker, place shrimp on the grate and then gently place shrimp-loaded grill grate back on the cooker over the coals. Cook until they are opaque, about 4 to 5 minutes per side. Turn with tongs. To check for doneness, cut the shrimp at the thickest point to be sure it is opaque all the way through.
- While the shrimp are cooking, combine the lemon juice, basil, butter, garlic, Old Bay, Tabasco and salt and pepper in a large bowl and mix together well. Place a bowl on the table for the shells.
- Here you have two options:
• Option One
When the shrimp are done, add them to the bowl and toss gently until the butter is melted and the shrimp are nicely coated. Serve.
• Option Two
Serve the sauce as a dipping sauce, and then let diners dip peeled shrimp in a pool of sauce.
Serves 4
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