It looks like you're new here. If you want to get involved, click one of these buttons!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam`s club.
Take 1 tsp of kosher salt and 2 garlic cloves(minced) and mash them into a paste with the side of your knife or a mortar and pestal(easier).
Add to that paste 1 tsp paprika, ½ tsp cayenne pepper, 2 tsp lemon juice, and 2 Tbs olive oil.
Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now.
Mix the shrimp with the marinade until well coated, then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won`t curl tight but you can pretty much tell when they are done, don`t overcook! Let them rest for a few minutes and enjoy. -RP
Number of Servings:
Time to Prepare: