Grilled Peel & Eat Shrimp
Servings: 3 people
Ingredients
- 16 Good quality jumbo shrimp deveined in shell, raw
- 1/2 cup extra virgin olive oil
- Kosher salt and black pepper
- 2 lemons halved
Instructions
- Preheat grill over high heat.
- Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp. (This will keep the shrimp tender while grilling.)
- Brush shrimps with oil, season with salt and pepper.
- Grill shrimp for 2 minutes on each side, until shells are hot pink and shrimp is opaque. (They will continue to cook off the grill so do not over cook!)
- Place lemons on the grill, cut side down, for the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.
- Serve alone, with cocktail sauce, remoulade, or chimichurri sauce.
- Peel and eat!