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
- 30 mins
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
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.
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