This is serious finger-licking food. Justin Chapple spreads a little bit of jalapeño butter into the shell, then he grills the shrimp until they’re deliciously buttery and spicy.
Slideshow:More Shrimp Recipes
4 tablespoons unsalted butter, softened
1 jalapeño—stemmed, seeded and minced
1 teaspoon finely grated lime zest
1 1/2 pounds shell-on large shrimp (about 24 shrimp)
Chopped cilantro and lime wedges, for serving
How to Make It
In a small bowl, using a fork, blend the butter with the jalapeño, lime zest, 1 teaspoon of salt and 1/2 teaspoon of pepper.
Using scissors, cut along the back of each shrimp and scrape out the vein. Gently open the shell without breaking it off and, using a thin offset spatula or knife, spread some of the butter on both sides of each shrimp. Transfer the shrimp to a baking sheet and refrigerate for 30 minutes.
Light a grill. Season the shrimp lightly with salt and pepper. Grill over high heat, turning, until lightly charred and just cooked through, about 4 minutes. Transfer the shrimp to a platter and serve with chopped cilantro and lime wedges.
The uncooked prepared shrimp can be refrigerated overnight.
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