"Gulf Shrimp" : Recipe courtesy Rachael Ray 16 jumbo gulf shrimp, deveined in shell, raw Extra-virgin olive oil, about 1/2 cup for brushing Coarse salt and black pepper 2 lemons, halved Preheat griddle or grill pan over high heat. Butterfly "gulf shrimp" by slicing almost through lengthwise, but leave shell on gulf shrimp, this will keep the gulf shrimp tender while grilling over such high heat. Brush gulf shrimp with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and ***gulf shrimp*** is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over gulf shrimp. |
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