Grilled Fresh Shell-on Gulf Shrimp
There’s nothing like fresh never frozen shrimp from the Gulf of Mexico. As a chef, I cook shrimp often because it’s a crowd pleaser, but personally had never really cared for it, until…..I discovered the wonderful world of fresh shrimp and what a huge difference it makes flavor and texture-wise. I prefer to leave the shells on when grilling. It adds a special something, something to the flavor and protects the delicate meat of the shrimp from the flame. If truth be told, I now like eating the whole thing, crispy shell, juicy little legs, and charred tail included!
Prep Time: 5min Cook Time: 5 min Serves: 4
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1 pound fresh never frozen Gulf shrimp, heads removed
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Juice of 1 large fresh orange, about ½ cup
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Juice of 1 fresh lemon, about 1 tbsp
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¼ c olive oil
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¼ c dry white wine or Vermouth
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3 cloves garlic minced, about 1 ½ tbsp
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1/2 tsp Aleppo pepper flakes or crushed red pepper
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2 tbsp fresh basil, dill, or mint, rough chopped
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Salt and pepper to taste
Remove the vein from the back of the shrimp with a small serrated paring knife. I do this safely by laying the shrimp flat on the cutting board with its back facing me. Holding it in place from the top side, I cut about a ¼ inch through the shell and into the flesh starting at the head end and finishing at the tail. I then open the slit and remove and black intestinal residue and the vein if it is visible. Put the cleaned shrimp in a bowl and rinse in cold water. Drain the water and pat the shrimp dry between paper towels.
Add the rest of the ingredients to the bowl and stir the shrimp in the marinade until they are all evenly coated. Chill for one hour; any longer the shrimp will
start to cook in the marinade.
In the meantime, prepare your grill and allow it to settle down to a medium to medium-high heat. You want to be able to sear the shrimp, but not have the flame flare up and torch the shrimp.
Add the shrimp to the grill and cook for about two to three minutes a side, turning once until just opaque.
Remove from the grill onto a serving plate and garnish with lemon wedges.
