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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



1. 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.
   
   
2. 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.
   
   
3. 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