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Salt and Pepper Grilled Shrimp

Posted By Chris On May 25, 2008 @ 9:23 pm In Main Dishes,The Barbecue Bible,Vietnamese | 4 Comments

We recently picked up the full-color edition of Steven Raichlen’s Barbecue Bible, and this is the first recipe we’ve made from the book. If this one is any indication, I’m guessing we’re going to have a great time grilling this summer! In this recipe, shrimp is briefly marinated in lime, salt, and white pepper, and then dipped in mixture of the same. Very simple, and it came together extremely quickly.

Chris says:

I love grilled shrimp — it cooks so fast that it’s in my mouth that much sooner.

Lisa says:

I really like the dipping sauce. Very limey.

Chris says:

It’s been a while since we’ve had shrimp and left the shells on — a bit messy while eating, but they seem more flavorful.

Lisa says:

It looks like I ate a ton of food with all these shells on my plate. You know, we could probably use these shells for something.

Chris says:

Yep — if you don’t want to toss them, you can use those shells to make paper or dress wounds.

Lisa says:

Um, okay, I thought you were going to suggest making a shrimp-shell stock…

Chris says:

Oh. Yeah. That makes more sense.

Salt and Pepper Grilled Shrimp
1 1/2 lb pounds large-jumbo shrimp, deveined, shells on
3 tbsp fresh lime juice, plus 1 large lime, quartered
3 tsp coarse salt
3 tsp ground white pepper

Rinse the shrimp under cold running water, then drain and pat dry with paper towels. Place the shrimp in a large glass baking dish, sprinkle the lime juice and 1 tsp each salt and white pepper over them, and toss to coat. Let stand at room temperature for about 10 minutes.
Meanwhile, cut the lime lengthwise into 4 wedges. Put a lime wedge in each of 4 small shallow bowls or dishes. Place a small mound of salt (1/2 tsp) on one side the lime wedge and a mound of white pepper (1/2 tsp) on the other. Set aside.
Set up the grill for direct grilling and preheat to high.
When ready to cook, brush and oil the grill grate. Arrange the shrimp, in their shells, on the hot grate and grill, turning with tongs, until the meat is firm and pink, about 2 minutes per side.
Transfer the shrimp to serving plates. To eat, squeeze the lime wedge over the salt and pepper and stir two or three times with chopsticks; peel the shrimp and dip it in the lime mixture.

4 Servings

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