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MAIN: Barbecued Shrimp in Their Shells

Source of Recipe

catgurrl and From "The Big Book of Backyard Cooking"


List of Ingredients

18 green onions (3 bunches), divided
12 Tbsp (1-1/2 sticks) unsalted butter
12 medium cloves garlic, chopped
1-1/3 cup dry white wine
2 Tbsp fresh lemon juice
1 tsp freshly ground black pepper
1-1/2 lbs. large shrimp in their shell, legs removed
1 cup chopped fresh flat-leaf parsley, divided
Vegetable oil for oiling the grill rack
1/2 tsp Tabasco sauce, plus more if needed
Salt
1 lemon, cut into 6 wedges for garnish



Recipe

Chop the green onions, including 2 inches of the green stems, and reserve 2 tablespoons for the garnish.


Melt the butter in a heavy, nonreactive casserole over medium-low heat. Add the onions and garlic and cook, stirring, 3 minutes. Add the wine and simmer 15 minutes to blend flavors. Remove the pan from the heat and stir in the lemon juice and pepper. Set aside to cool to room temperature.


Using a paring knife, cut the shrimp down the back, devein, but do not peel. Toss the shrimp and 3/4 cup of the parsley in the cooled butter mixture. Refrigerate, covered, 6 hours or overnight, turning occasionally.


When ready to grill shrimp, oil a grill rack and arrange 4 to 5 inches from the heat source. Prepare grill for a hot fire (hot temperature).


Meanwhile, remove the shrimp from the marinade. Heat the marinade in a medium, heavy saucepan to liquefy, then strain. Return the strained liquid to the pan, bring it to a boil, then cook over medium-high heat 5 minutes. Stir in the Tabasco sauce. Taste, and if desired, add more hot sauce for a spicier flavor. Salt mixture to taste. Cover the sauce to keep it warm.


When grill is ready, add the shrimp. (If you have a grill basket or a cooking grate, spread the shrimp on that and then place on the grill.) Grill until shrimp curl up and turn pink, 4 to 5 minutes total, turning once. Do not overcook, or the shrimp will become tough and the shells will be hard to remove.


Mound the shrimp on a warm serving platter. Garnish with the lemon wedges. Pour the sauce into 6 individual ramekins, then sprinkle remaining chopped parsley and reserved green onions over the sauce. Serve immediately. Peel at the table, then dip into the warm butter sauce.

Serves 6

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VARIATION: For a smoked flavor, add to the prepared grill eight 2-inch hickory chunks, soaked in water for 15 minutes and then drained.