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Shrimp: Grilled Jumbo Salt-and-Pepper Shrimp

Source of Recipe


Coastal Living, June 2005






List of Ingredients



• 2 lbs. unpeeled, jumbo fresh shrimp
  
• 3 Tbsp fresh lemon juice
  
• 4 tsp coarse sea salt, divided
  
• 2 tsp cracked black pepper, divided
  
• 1 tsp ground fennel
  






Instructions



1. Cut along back of shrimp using scissors; devein, but do not remove shell. Rinse shrimp, and pat dry.
   
   
2. Combine lemon juice, 2 teaspoons salt, 1 teaspoon pepper, and ground fennel in a large heavy-duty zip-top plastic bag; add shrimp. Seal bag securely, and turn to coat shrimp. Set aside 15 minutes, turning occasionally.
   
   
3. Add remaining 2 teaspoons salt and 1 teaspoon pepper to shrimp. Grill shrimp, covered with grill lid, over medium-high heat (350º to 400º F) 3 minutes on each side, or until shrimp turn pink.
   
   Makes 4 to 6 servings.