Broiled Garlic and Lime Shrimp
These irresistible hors d'oeuvres are 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.
Broiled Garlic and Lime Shrimp
Broiled Garlic and Lime Shrimp
Slideshows
- Find 27 more recipes in our Garlic slideshow.
- Find 6 more recipes in our Shrimp Scampi slideshow.
© Quentin Bacon
Broiled Garlic and Lime Shrimp
Ingredients
- 2 pounds large shrimp in their shells
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12 garlic cloves, peeled
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1 stick (4 ounces) unsalted butter, melted and kept warm
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2 serrano chiles, seeded and minced
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1/4 cup minced cilantro
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1 tablespoon fresh lime juice
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Kosher salt
Directions
- 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.
- 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.
- In a bowl, combine the garlic, butter, serranos, cilantro and lime juice. Brush the shrimp with the mixture; season with salt.
- 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.
Broiled Garlic and Lime Shrimp
Slideshows
- Find 27 more recipes in our Garlic slideshow.
- Find 6 more recipes in our Shrimp Scampi slideshow.
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