Nothing quite matches the sweet,
intense,and slightly charred taste of
shellfish when it's cooked on the grill.
I like this with an Old Bay Seasoning dip.
And a squeze of fresh lemon juice on top.
Ingredients:
1 lb. jumbo 16/20 shell-on shrimp
2 Tbs. olive oil
1 teaspoon garlic powder
Kosher salt
lemon, juice of
Directions:
In a bowl mix the oil and the garlic powder.
Rinse the shrimp under cold running water.
Dry the shrimp with paper towels and
toss them in the garlic oil to coat.
Season with 1-1/2 tsp. salt.
Prepare a medium-high gas or charcoal grill fire.
When the grill is ready, put the shrimp on the cooking grates,
arranging them across the grates so they don’t fall through.
Grill, turning halfway through cooking,
until the shrimp curl and become pink,
2 or 3 minutes per side. Transfer to a platter.
Serve immediately with the dipping sauce of your choice,
or chill to use in a seafood salad or a cold shrimp cocktail.
No comments:
Post a Comment