Photo credit: Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill
by eliZAbeTh kArmel
s A lT- c r u s T e D
INGrEDIENtS Serves 4 Grilling Method: Direct/Medium Heat
1 recipe greek islands Dipping sauce (should sit at least 20 minutes or up to 12 hours)
16 jumbo or colossal shrimp in the shell 3 tablespoons olive oil 1/4 cup kosher salt or other coarse salt
For the Greek Islands Dipping Sauce: Makes about 3/4 cup 1/2 cup best-quality extra-virgin olive oil grated zest from 1/2 lemon 2 lemons, juiced 2 cloves garlic, grated leaves from 4 sprigs fresh oregano Freshly ground pepper
build a charcoal fire or preheat a gas grill to medium. Put the shrimp in a large bowl and toss with the oil to coat lightly all over. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt. Do not use fine-grain kosher salt, as it melts too quickly.
Place the shrimp in the center of the cooking grate, and grill for 3 to 4 minutes per side or until the shrimp are pink and the flesh is opaque. serve immediately with the dipping sauce.
1. in a small bowl, whisk together the oil, lemon zest and juice. stir in the garlic. Add the oregano leaves. let sit for at least 20 to 30 minutes to marry the flavors — or make up to 12 hours in advance. Add a grind of pepper, just before serving. use the sauce within 24 hours.
Elizabeth Karmel is a nationally known grilling and barbecue expert. She is the executive chef of Hill Country Barbecue Market, the award-winning Texas barbecue restaurant and live music venue in Manhattan, and the new Hill Country Chicken. Elizabeth has written three award-winning grilling and barbecue cookbooks, including Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www.GirlsattheGrill.com.
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