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. Chef Holiday Recipes Made Easy Fast Hors d'Oeuvres

Robert Del Grande
November 1999

Gallery

Credit: © Quentin Bacon

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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