Flay's Grilled Shrimp with Habanero-Garlic Vinaigrette
- Contributed by Bobby Flay
- ACTIVE: 15 MIN
- TOTAL TIME: 25 MIN
-
SERVINGS:
4
Our Pairing Suggestion
The chiles in this vinaigrette will overwhelm most wines. Instead, try a rebujito, the cocktail of choice during the local ferias, or street fairs, in southern Spain. Splash a couple of ounces of fino sherry in a glass, then add 7-Up and ice. It's low in alcohol, refreshing and delicious.
Recipe: Flay's Grilled Shrimp with Habanero-Garlic Vinaigrette
- FAST
- HEALTHY
Ingredients
- 6 garlic cloves
- 1/2 cup pure olive oil, plus more for brushing
- 1/2 habanero chile, seeded and chopped
- 5 tablespoons chopped cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- Salt and freshly ground pepper
- 16 jumbo shrimp, deveined
- Light a grill. In a small saucepan, combine the garlic and 1/2 cup of the olive oil and simmer over low heat until the garlic is golden brown, about 8 minutes. Transfer the garlic to a blender and pour the oil into a glass measuring cup. Let the oil cool slightly. Add the habanero chile to the blender with 1/4 cup of the cilantro, the lime juice and honey and puree. With the blender on, slowly add the garlic olive oil. Season with salt and pepper.
- Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until lightly charred, about 4 minutes per side. Shell the shrimp and transfer to plates. Drizzle with the vinaigrette, sprinkle with the remaining cilantro and serve.
- From Grilling's Greatest Hits, The Best Shrimp Scampi Recipes
- Published June 2005
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