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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1/2 cup extra-virgin olive oil
1 tbsp finely shredded lemon peel
1/4 cup lemon juice
2 tbsp snipped fresh oregano
2 cloves garlic, minced
1/4 tsp freshly ground black pepper
16 jumbo or colossal shrimp in the shell (or frozen black tiger shrimp) (about 2 pounds)
3 tbsp extra-virgin olive oil
1/4 cup coarse kosher salt
For dipping sauce: In a medium bowl, whisk together 1/2 cup oil, lemon peel, and juice. Stir in oregano, garlic, and pepper. Let stand at room temperature for 20 minutes (Or, make up to 12 hours ahead; cover and chill. Let stand at room temperature 30 minutes before serving.)
For shrimp: Using a small sharp knife, make a slit about 1/8-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with 3 tablespoons olive oil to lightly coat. Sprinkle salt over the shrimp and toss to coat evenly.
For a charcoal grill, grill shrimp on the greased rack of an uncovered grill directly over medium coals 3 to 4 minutes per side or until shrimp shells are pink and the flesh is opaque. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on greased grill rack over heat. Cover and grill as above.) Serve immediately with dipping sauce.
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SALT-CRUSTED SHRIMP WITH GREEK DIPPING SAUCE
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
1/2 cup extra-virgin olive oil
1 tbsp finely shredded lemon peel
1/4 cup lemon juice
2 tbsp snipped fresh oregano
2 cloves garlic, minced
1/4 tsp freshly ground black pepper
16 jumbo or colossal shrimp in the shell (or frozen black tiger shrimp) (about 2 pounds)
3 tbsp extra-virgin olive oil
1/4 cup coarse kosher salt
For dipping sauce: In a medium bowl, whisk together 1/2 cup oil, lemon peel, and juice. Stir in oregano, garlic, and pepper. Let stand at room temperature for 20 minutes (Or, make up to 12 hours ahead; cover and chill. Let stand at room temperature 30 minutes before serving.)
For shrimp: Using a small sharp knife, make a slit about 1/8-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with 3 tablespoons olive oil to lightly coat. Sprinkle salt over the shrimp and toss to coat evenly.
For a charcoal grill, grill shrimp on the greased rack of an uncovered grill directly over medium coals 3 to 4 minutes per side or until shrimp shells are pink and the flesh is opaque. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on greased grill rack over heat. Cover and grill as above.) Serve immediately with dipping sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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