Grilled Salt and Pepper Shrimp
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Prep Time: 15 minutes
Cook Time: 5 minutes
Here, shrimp are cooked with their shells intact, which imparts great flavor. They’re a bit messy to peel before eating, so have plenty of napkins on hand! If desired, serve with aioli (garlicky mayonnaise) for dipping.
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- 2 lb. (1 kg) jumbo shrimp
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 3 lemons, halved
- Aioli for serving
- Aioli >
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:Prepare a hot fire in a grill.
Using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and then remove the vein. Leave the shell and tail intact.
In a large bowl, toss the shrimp with the olive oil and season with salt and pepper. Place the shrimp on the grill and cook, turning once or twice, until they are pink and cooked through, 3 to 4 minutes. Meanwhile, place the lemon halves, cut side down, on the grill and cook until nicely grill-marked, about 5 minutes.
Transfer the shrimp to a serving bowl and serve immediately with the lemon halves and aioli. Serves 4 to 6.