Friday, July 22, 2011

Grilled Garlic Shrimp



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!

Yum!

9 comments:

Sam @ My Carolina Kitchen said...

Love the last picture of the shrimp Stacey. I always enjoy the flavor that paprika brings to shrimp and especially the smoky pimenton version.

Been hot in the mountains too. 90+ in the shade on the screen porch. Makes for a lot of lazy days.
Sam

Carole said...

Yum!

It's so darned hot in the Philly area, I've already told my friends that we'll be dining indoors tonight. Don't want anyone passing out from heat prostration on the patio!

Ciao Chow Linda said...

Give me some crusty bread and a dish of that shrimp and the world is alright.

The Japanese Redneck said...

Mouth watering.

I think I saw him making these or a version of them.

Joanne said...

It was OVER 100 here in NYC today. I think inside with the AC sounds awesome.

Proud Italian Cook said...

Over 105 yesterday, today a bit cooler, inside with the AC and a grill pan! Love your shrimp!

Eileen said...

I invited friends over for rhubarb slush on the patio the other night. We had a 79˚ dew point! I was foolish enough to think the slush would cool us off. It didn't.

This shrimp looks fantastic!

Becki (Becki's Whole Life) said...

These look wonderful - kind of liked grilled shrimp scampi - yum! Too hot to grill here in NC, too.

Ginny Lee said...

It's never too hot to grill :) That's why Texas makes the best BBQ. These shrimp look awesome!