Wednesday, March 31, 2010

Colossal Grilled Shrimp

In Southern California, we are lucky enough to be able to grill outdoors practically all year round, but if grilling season is a long way off for you, this recipe can also be made indoors under the broiler.

If you are looking for something simple, that is still elegant enough to impress the most discerning of guests, try these grilled Colossal Shrimp. These large shrimp, often known as the Giant Tiger Prawns, are imported into the United States from the Pacific and Indo-Pacific regions. They are much bigger (usually between 6-13 inches in length) than other and retain their shape well during cooking. If you cannot find these in the stores, the Blue Shrimp, from the west coast of Mexico, makes a good alternative.

These were marinated in a simple lemon and olive oil marinade and served with a Greek salad and pita bread. The flavors of the marinade also go well with Italian style food, so you could serve them over angel hair pasta tossed in olive oil and garlic, with a green salad on the side. Either of these meals is very light and ideal for a hot summer evening.

Colossal Grilled Shrimp with Mediterranean Marinade (serves 4)
  • 3 tbsp fresh lemon juice
  • 4 tbsp light olive oil
  • 1 clove garlic crushed
  • salt
  • freshly ground black pepper
  • 12 raw unpeeled Colossal Shrimp (use more if using a smaller shrimp)
  1. Combine lemon juice, olive oil, garlic and a dash of salt and freshly ground pepper in a glass bowl.
  2. If the shrimp are not already deveined, slit the back of the shrimp and remove the vein with a deveiner, rinse and pat dry with paper towel.
  3. Add the shrimp to the marinade and toss to coat evenly.
  4. Cover bowl and refrigerate for 30 minutes up to an hour.
  5. Remove from the marinade and grill over medium-hot coals until the shell is pink and the flesh opaque, depending on the size of the shrimp. The shrimp we used took 4 minutes each side to cook.
While the shrimp are cooking you can prepare a simple Greek salad using mixed spring greens, tomatoes, and cucumber tossed in olive oil and red wine vinegar (seasoned with a little salt if you like). Mix in a salad bowl and sprinkle with crumbled feta cheese and black olives. Serve with pita breads lightly grilled on both sides.

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