serves 4-6
Recipe by Chef Andrew Sutton
Ingredients:
24pcs U/10 Shrimp, head on and shell on
1 ea Lemon, zested and juiced
2 Tbsp. Garlic, minced
1 Tbsp. Basil, chopped
1 ea Tomato, grated with a box cheese grater (this adds texture and flavor)
½ tsp Red Chili Flakes
2 Tbsp. Extra Virgin Olive Oil, use a really good quality EVOO
Kosher salt to taste
Directions:
- Butterfly Shrimp and remove the vein. Soak in salted iced water for 30 minutes (this is an important step. It cleans the shrimp, hydrates the shell so it won’t stick to the tail). Iced water should taste like light sea water and just enough to cover Shrimp.
- Drain Shrimp and pat dry.
- Add Shrimp in a large bowl and to it add lemon juice, garlic, EVOO, chili flakes, grated tomato, salt and basil. Mix and place in the refrigerator to marinate for 1 to 3 hours.
- Cook on a hot pre-heated grill and sear on both sides for 3 1/2 minutes. (Note: Shrimp should be white all the way through)
- Serve with lemon butter.
For the Lemon Butter:
½ stick great butter
½ Lemon, zested and juiced
Direction:
- Melt butter and add lemon zest and juice. Mix and served with cooked shrimp.
For a flavor of Baja try this recipe!
1 ea Lime, zested and juiced
2 Tbsp. Garlic, minced
1 Tbsp. Cilantro, chopped
1 ea Tomato, grated with a box cheese grater (this adds texture and flavor)
½ tsp Jalapeño
2 Tbsp. Extra Virgin Olive Oil, use a really good quality EVOO
Kosher salt to taste