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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Special equipment: 7 (12-inch) wooden skewers
Accompaniments: a baguette and lemon wedges
Snip shells of shrimp with scissors down middle of back, leaving tail and
first segment of shell intact. Make an incision along length of back where
shells are cut and devein, leaving shells in place. (Shells will prevent
shrimp from becoming tough on outside when grilled.) Toss shrimp with oil,
garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15
minutes.
While shrimp marinate, prepare grill for cooking. If using a charcoal
grill, open vents on bottom of grill, then light charcoal. Charcoal fire is
medium-hot when you can hold your hand 5 inches above rack for 3 to 4
seconds. If using a gas grill, preheat burners on high, covered, 10
minutes, then reduce hea
t to moderately high.
Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4
teaspoon salt in a small heavy saucepan over moderately low heat, stirring,
until butter is melted, then remove from heat and stir in lemon juice.
Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a
gas grill, turning over once, until just cooked through, 3 to 4 minutes
total. Push shrimp off skewers into a bowl, then pour butter mixture over
them and toss to combine well.
Cooks' note:
Shrimp can be broiled on a broiler pan 6 inches from heat, turning over
once, about 6 minutes total.
Contributor: Gourmet July 2003 p 134
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