Recipes Grilled Jumbo Shrimp with Garlic-Herb Butter 4.0 (4,800) Add your rating & review The best way to eat these shrimp in the shell is to peel them at the table and lick the garlicky butter off your fingers. By Eric Ripert Eric Ripert Instagram Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Updated on October 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 4 1-course servings Ingredients 1 stick (4 ounces) unsalted butter 1/4 cup finely chopped parsley 1/4 cup finely chopped basil 3 garlic cloves, finely chopped 1 shallot, finely chopped 16 jumbo shrimp in the shell, preferably with heads left on Salt and freshly ground pepper White rum, for sprinkling (optional) Directions In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.; Light a grill or heat a grill pan. Halve the shrimp lengthwise, leaving them attached 1 inch below the head. Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter. Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once. Make Ahead The garlic-herb butter can be refrigerated overnight. Melt the butter before using. Suggested Pairing An aromatic, soft, spicy white from Argentina will contrast with the pungent garlic and smoky grilled flavors here. Rate it Print