The secret to this flavorful shrimp, says New York City chef Dan Kluger, is air-drying the shellfish in the refrigerator for a couple of hours before marinating. It takes a little time but is well worth the effort.
Slideshow: More Grilled Shrimp Recipes
2 pounds large shrimp, shelled and deveined, tails left on
1 1/2 cups extra-virgin olive oil
1 tablespoon finely grated orange zest
1/4 cup plus 2 tablespoons fresh orange juice
1 tablespoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
3/4 cup chopped cilantro
3/4 cup chopped parsley
One 3-inch piece of fresh ginger, peeled and finely grated
1/4 teaspoon crushed red pepper
Lemon wedges, for serving
How to Make It
Spread the shrimp in an even layer on a large rimmed baking sheet. Refrigerate uncovered for 2 hours to air-dry.
In a large bowl, mix all of the remaining ingredients except the salt and lemon wedges. Add the shrimp and stir to coat. Refrigerate for 30 minutes, stirring occasionally.
Remove the shrimp from the marinade; season with salt. Light a grill or preheat a grill pan. Grill the shrimp over moderately high heat, turning once, until just white throughout, about 4 minutes. Transfer to a platter and serve with lemon wedges.
Zesty Loire Sauvignon Blanc.
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