Charcoal-Roasted Shrimp Recipe

Charcoal-Roasted Shrimp Recipe

from today.com

Toasted strips of challah are perfect for soaking up all the delicious garlicky butter in this deliciously quick shrimp recipe.

Ingredients

  • 1 pound salted butter
  • 2 cups chopped garlic
  • 4 ounces fresh Italian flat-leaf parsley
  • 4 ounces fresh tarragon
  • 4 ounces freshly squeezed lemon juice
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt
  • 2 pounds South Carolina shrimp, between 16 and 20 per pound, peeled with tails on
  • 1 teaspoon kosher salt
  • 1/4 cup barbecue seasoning, divided
  • 1/2 cup chopped fine herbs (equal parts tarragon, Italian parsley and chives), divided
  • 3/4 cup Garlic Butter, melted, divided (recipe above)
  • challah bread, cut into 1- by 1- by 3-inch-long planks
  • 1 lemon, cut in half

Directions

  1. 1

    For the garlic butter:

  2. 2

    Place butter in saucepan over medium heat. Bring to a boil and skim solids to create clarified butter. Add garlic and stir constantly until garlic is deep brown. Strain through a fine-mesh sieve.

  3. 3

    Next, with heat on medium low, add herbs. Once fragrant, remove from heat and add remaining ingredients. Strain through a fine-mesh sieve again and keep warm.

  4. 4

    For the shrimp:

  5. 5

    1. Light your charcoal grill and preheat to 600 F.

  6. 6

    2. Season the shrimp with kosher salt, 1/2 of the barbecue seasoning, 1/2 of the fine herbs and 1/4 cup of the melted garlic butter, and toss thoroughly.

  7. 7

    3. Preheat a cast-iron pan on the charcoal grill. Once temperature is achieved, toss your shrimp in the preheated pan. Stir every minute or so to ensure even cooking.

  8. 8

    4. While shrimp is cooking, take your planks of challah bread and toss them in 1/4 cup of the garlic butter. Season lightly with salt. In another preheated pan, toast on all sides.

  9. 9

    5. Once shrimp is cooked, return to a stainless-steel bowl and season with the remaining garlic butter, barbecue seasoning and fine herbs.

  10. 10

    6. Toss onto a plate with the toasted bread, serve with lemon for squeezing, and enjoy. Use the bread to sop up all that extra shrimpy garlic butter.