Red-Hot Diablo Shrimp

By ruthg

Whether or not to remove shrimp tails is a matter of personal preference, but leaving them on gives the shrimp a prettier, more dramatic appearance.
For extra heat you can add 1 to 1 1/2 Tbsp chili paste with garlic.

Nutrition Information
Per serving: 474 cal; 20g total fat (8g sat); 245mg chol; 1625mg sodium; 42g carb; 2g fiber; 32g protein

Ingredients

• FOR THE SHRIMP, COMBINE:
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. canola oil
• 1 Tbsp. minced fresh garlic
• 1 tsp. turmeric
• 1/2 tsp. cayenne pepper
• 1/2 tsp. kosher salt
• 12 jumbo shrimp, peeled and deveined, tails left on (1 1/2 lb.)
• FOR THE BREAD, MELT:
• 4 Tbsp. unsalted butter
• 11/2 tsp. minced fresh garlic
• Pinch of cayenne pepper
• 8 slices French baguette (1/2-inch thick)
• Minced lemon zest
• Chopped fresh cilantro

Details

Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat grill to medium-high. Brush grill grate with oil.
For the shrimp, combine lemon juice, oil, garlic, turmeric, cayenne, and salt in a shallow dish. Place shrimp in marinade, flipping to coat. Marinate shrimp 5 minutes, or up to 30 minutes. Thread shrimp on skewers.
Grill shrimp until charred on both sides, basting with marinade, about 2 minutes per side.

For the bread, melt butter in a small saucepan over medium heat. Add garlic and cayenne and cook until fragrant, 1 minute. Dip one side of baguette slices in butter mixture. Grill slices, butter side down, about 1 minute. Remove slices from grill and top with zest and cilantro.