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Caribbean Shrimp




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 50

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F.


List of Ingredients




15 pounds large shrimp (AP), peeled and deveined, tails left on
1 1/2 cups olive oil
4 ounces garlic, finely minced
4 tablespoons dried thyme, whole
4 tablespoons dried rosemary, whole
1 tablespoon ground black pepper
1 tablespoon crushed red pepper
2 teaspoons salt

Recipe



1. Combine shrimp, oil, and spices. Marinate shrimp in refrigerator for 1 hour.

2. Drain. Discard excess marinade. Using a medium-high heat, cook shrimp in a single layer on a lightly oiled griddle or skillet. Cook until shrimp turn pink and are done (145°F, 4-8 minutes). Turn halfway through cooking time.

3. Garnish with lime wedges.