Lemony Herb-Grilled Jumbo Shrimp
- Contributed by Neil Perry
- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR 25 MIN
-
SERVINGS:
4
Our Pairing Suggestion
Australian Riesling, with its dry intensity and citrus acidity, is a great partner for shellfish.
Recipe: Lemony Herb-Grilled Jumbo Shrimp
- HEALTHY
Ingredients
- 16 jumbo shrimp (1 1/2 pounds)
- 3 garlic cloves
- One 3/4-inch piece of fresh ginger, peeled and finely grated
- 1 tablespoon chopped oregano
- 1 tablespoon chopped sage
- 1 tablespoon chopped cilantro
- 1 teaspoon crushed red pepper
- 1 lemon, zest finely grated and lemon cut in half
- Kosher salt
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Freshly ground pepper
- Using kitchen scissors, cut down the back of each shrimp through the shell and halfway through the meat. Remove the dark veins and transfer the shrimp in their shells to a large bowl.
- In a mortar or food processor, crush the garlic, ginger, oregano, sage, cilantro, crushed red pepper and lemon zest with 1 teaspoon of kosher salt until a coarse paste forms. Stir in the 1/2 cup of olive oil. Pour the mixture over the shrimp and toss to coat thoroughly. Let stand at room temperature for 1 hour.
- Light a grill. Grill the shrimp over moderately high heat, turning once, until white throughout, about 4 minutes. Transfer the grilled shrimp to plates. Squeeze the lemon halves over the shrimp, drizzle with olive oil, season lightly with salt and pepper and serve at once.
- From A Brilliant Australian Pairing
- Published October 2007





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