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Shrimp

Shrimp


Perfect, Perfectly Easy, Grilled Shrimp


Shrimp is perhaps a cook’s favorite blank canvas as it brings great flavor and texture to any party, working well in everything from tacos to pasta. A compilation of shrimp recipes would be far from shrimpy, but that doesn’t mean you need to get all fancy-schmancy with a Pernod pink peppercorn cream sauce (which is actually pretty easy and incredibly delicious, but we’ll save that for another day). Instead, here’s a simple way to liven up any picnic. This recipe serves four as a main course.

2 lbs. 15-20 count large shrimp (shelled to the little tail-nubbin and de-veined)

½ cup extra virgin olive oil

4-6 large garlic gloves, minced (you decide on your garlic tolerance)

2 Tbs. fresh basil, minced

1 Tbs. fresh rosemary, minced

2 Tbs. fresh oregano, minced

1 tsp. kosher salt

¾ tsp. freshly ground black pepper

1 hot chili pepper (serrano works well), seeded and thinly sliced

Combine all the ingredients into a plastic, sealable bag and mix well. Put in the refrigerator and take it out every 10 minutes or so to squish the contests around to mix. After at least a half hour (but no more than an hour), remove the shrimp from the bag.

Oil the surface of a very hot grill to prevent sticking (although the pre-oiled shrimp do a good job on their own). Lay the shrimp on the grill. Let cook ‘til down side is pinkish, then flip with tongs. As shrimp get pink, with some char, and curl up a bit, remove them. It’s always better to take them off too soon as their heat will keep them cooking.

These are great with practically any side dish, but I can personally vouch for ears of corn from the grill and a plate of fresh figs, blue cheese, and Serrano ham.

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