Grilled Shrimp

To Peel or not to peel......that is the question


Grilling shrimp is a great summertime alternative to more conventional ways of fixing our favorite crustacean.

The problem is that it is easy to end up with something tough and chewy. Here is an idea that may seem like too much work but it will yield you a more tender shrimp dinner.

First, use only large or jumbo shrimp, split the shell down the back and remove the vein. Then put the shrimp on not one but two skewers close together which will make it easier to turn on the grill. Depending on what else you are having, figure on 5 to 6 shrimp per person.

While the grill is getting hot, melt 1 1/2 sticks of unsalted butter in a pan and add the juice from one large lemon and a teaspoon of caraway seeds and a dash or two of Worcestershire sauce. Let this simmer for a few minutes. Reserve half of the butter sauce for later.

Put the shrimp on the grill over medium heat and bast with the butter sauce. As the sauce drips down the smoke will help give the shrimp a great flavor. Cook until just turning pink and turn the shrimp over. Baste again and cook until the shells are slightly brown and the shrimp is pink.

To serve you have a choice: In the shells or peeled; warm off the grill or cold. Personally, I'd serve them in the shell right off the grill and let your guests peel them and pass the reserved butter sauce for dipping. Match it up with sliced tomatoes and homemade mayonnaise and hot french bread and you have a great summertime meal!

By the way......this works great with scallops too.


What am I drinking with this??

This dish cries out for a crisp cool Cotes du Provence rose'. I suggest the Domaine Houchart produced by Jerome Quiot on his wife's estate near Aix. Make sure you get the cuvee Sainte Victoire.