Head-on shrimp can be a hard sell for some, so its important to make them irresistibly delicious. Heres how.
Ted Cavanaugh
What you’ll need:
1 lb shell-on shrimp (16 to 20 per pound), preferably with heads on
2 Tbsp olive oil, plus ¼ cup
½ cup fresh herbs*
1 lemon, halved
How to make it:
1 Preheat the grill to direct, high heat. In a large bowl, toss the shrimp with 2 Tbsp olive oil and a big pinch each of salt and pepper.
2 Add the shrimp and grill until the shells turn deep pink and brown in spots, about 5 minutes.
3. Transfer the shrimp to a large clean bowl and toss with ¼ cup olive oil and herbs. Let it sit for a half hour or so while you grill other things.
4. Squeeze both halves of a lemon over everything. Lay down some newspaper; peel and eat the shrimp with crusty bread and white wine. Feeds 4.
*Thyme, mint, rosemary, and chives are a nice blend. In fact, any of the Scarborough Fair herbs will work.
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