Sunday, June 26, 2011

Grilled Shrimp with Olive Oil, Garlic, Cilantro & Scallions

This is a tried and true grilled shrimp recipe that's so simple and never fails to disappoint. I've found that the key to grilled shrimp is leaving the shells on. The shells will keep the shrimp moist and tender. And, btw, we don't skewer the shrimp - better to saute the bunch in a perforated grill pan.

2 lbs. medium shrimp, deveined but with shell left on
6-8 cloves of garlic, minced
1/2 bunch of cilantro, chopped
4 scallions, chopped
pinch of kosher salt
pinch of black pepper
pinch of garlic powder
1/4 cup white wine

1. Rinse shrimp and blot dry with paper towels. Place in a large bowl. 

2 Add remaining ingredients to shrimp and toss well. Cover with plastic wrap and place in the frig. Marinate at least one hour and up to 6 hours, covered, in the frig.

3. Fire up the grill and saute the shrimp in a perforated grill pan until just cooked through. 

Garlic, cilantro and scallions.

Toss in with shrimp.

Add about 1/4 cup of extra virgin olive oil (or until shrimp is well-coated).

Add a pinch of salt (not more, because the shrimp is naturally salty) and a pinch of black pepper.

Add a pinch of red pepper flakes, to your taste.

Add a splash (about 1/4 cup) of white wine.

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