Grilled Shrimp

By á-4174

Ingredients

• For the spice rub
• 2 tablespoons black peppercorns
• 2 tablespoons coriander seeds
• 2 tablespoons extra-virgin olive oil
• 30 extra-large shrimp (about 2 pounds, 6 ounces), peeled and deveined
• 1/2 teaspoon sea salt
• 1 cup canola oil
• Juice of 2 limes

Details

Servings 6

Preparation

Step 1

DIRECTIONS:
Make the spice rub and marinate the shrimp:
Grind the peppercorns and coriander seeds separately in an electric coffee/spice grinder until ground medium fine.

Combine the ground spices with the olive oil in a bowl and add the shrimp, tossing to coat well. Marinate the shrimp, covered and chilled, at least 6 hour and up to 24 hours.

To grill the Shrimp

Season the shrimp with sea salt.

Heat 1the grill to 375 degrees. Brush the grill with the canola oil. Carefully put the shrimp on the grill and cook about 3-5 minutes. Brush the top side of the shrimp with canola oil.

Turn the shrimp over and cook for 3-5 minutes more.

Remove from the grill and drizzle with the lime juice.

Option #2
To panfry the shrimp and finish the dish:

Season the shrimp with sea salt.

Heat 1/2 cup of the canola oil in a heavy 12-inch skillet over moderately high heat until the oil just begins to shimmer.

Carefully put half the shrimp in the skillet and panfry them until crisp, about 2 minutes on each side. Drain the shrimp on paper towels or brown paper and drizzle with the lime juice.

Cook the remaining shrimp and drizzle with lime juice in the same way.