Broiled Garlic and Lime Shrimp

These irresistible hors d'oeuvres are chef Robert Del Grande's Thanksgiving trump card; no one says "No thank you" to garlic-infused jumbo shrimp, and everybody licks the buttery, citrusy juices off their fingers.

Slideshow: Chef Holiday Recipes Made Easy

Slideshow: Fast Hors d'Oeuvres

  • Servings: 8

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 2 pounds large shrimp in their shells
  • 12 garlic cloves, peeled
  • 1 stick (4 ounces) unsalted butter, melted and kept warm
  • 2 serrano chiles, seeded and minced
  • 1/4 cup minced cilantro
  • 1 tablespoon fresh lime juice
  • Kosher salt

How to make this recipe

  1. Using a paring knife, slit each shrimp down the back through the shell; remove the dark intestinal vein. Spread the shrimp open and flatten them out. Arrange the butterflied shrimp in a single layer on a rimmed baking sheet, shell side down.

  2. In a saucepan, cover the garlic with water and simmer until softened, about 20 minutes; add more water if necessary. Drain and let cool, then finely chop.

  3. In a bowl, combine the garlic, butter, serranos, cilantro and lime juice. Brush the shrimp with the mixture; season with salt.

  4. Preheat the broiler. Broil the shrimp for 3 to 4 minutes, or just until cooked through. Transfer the shrimp to a platter and drizzle with any remaining butter. Serve with lots of paper napkins.

Make Ahead

Prepare the shrimp through Step 3 and refrigerate overnight.

Contributed By Photo © Quentin Bacon Published November 1999

476227 recipes/broiled-garlic-and-lime-shrimp 2013-12-06T23:13:48+00:00 Robert Del Grande cocktail-party|dinner-party|game-day|holiday-open-house|new-years-eve|american|southwestern-tex-mex|appetizers-starters|8|fast|make-ahead november-1999,broiled shrimp,Robert Del Grande,garlic and lime shrimp,thanksgivign dinner,appetizer recipe,seafood recipe recipes,broiled-garlic-and-lime-shrimp 476227

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5