13 hours ago
Friday, July 22, 2011
It's Friday. Time for snacks on the patio, even though it is hotter than hell out there (almost 100F and disgusting humidity). We may have to eat these indoors tonight with the a.c. blasting.
Here is the easiest and most delicious way to prepare shrimp on the grill (adapted from Bobby Flay).
1 lb. large shrimp, peeled w/ tails left on
1 tbsp ancho chili powder
5 garlic cloves, minced
1 tbsp olive oil
1 tsp smoked (pimenton) Spanish paprika (optional)
salt & pepper
fresh chopped flat leaf parsley (for garnish)
for the oil:
3 garlic cloves, sliced into thin coins
1/4 cup of olive oil
hot red pepper flakes
Marinate the shrimp in the garlic chili mixture for no more than one hour.
Turn the grill to high heat and when the grill is nice and hot, grill the shrimp about a minute & a half on each side (3 minutes total).
While the shrimp is cooking, make the garlic oil. It's great if you have a side burner on your grill like I do, it makes it so much easier!
Heat the slices of garlic in the oil w/ the hot pepper flakes for a minute or two until the garlic slices are golden and fragrant. Remove the garlic to a plate and reserve the oil.
In flat serving dishes, serve the shrimp and spoon some of the garlic oil on top, then some of the reserved garlic slices. Garnish with fresh parsley and serve!
Happy Weekend and Stay Cool!