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Grilled Peel 'n' Eat Shrimp with Old Bay, Basil, and Lemon
Shrimp is fun to eat with your hands, and tastes wonderful when seasoned with old bay, basil, and lemon.
Serves: Serves 4 as an appetizer
Ingredients:
- 1lb (450g) medium-large (16/20 per pound) shrimp, rinsed and drained
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
- Juice of 2 lemons (about 1/2 cup)
- 1/4 cup roughly chopped fresh basil
- 3 tablespoons butter, at room temperature
- 2 tablespoons minced garlic
- 1 tablespoon Old Bay Seasoning
- 6 dashes Tabasco sauce
- Kosher salt and freshly cracked black pepper to taste
Directions:
- Build a fire in your grill. When the coals are all ignited, the fire has died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Using a small, sharp knife or small scissors, slit the shell along the back of each shrimp, and remove the vein.
- Toss the shrimp with the oil and salt and pepper in a large bowl. Put the shrimp on the grill over the coals and cook until they are opaque throughout (4-5 minutes per side). To check for doneness, cut into one of the shrimp at its thickest point to be sure it is opaque all the way through.
- While the shrimp are cooking, combine the lemon juice, basil, butter, garlic, Old Bay Seasoning, Tabasco, and salt and pepper in a large bowl and mix together well. When the shrimp are done, add them to the bowl and toss gently until the butter is melted and the shrimp are nicely coated. Serve the shrimp right out of the bowl, with another big bowl on the side for the shells.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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