Grilled Jumbo Shrimp, Two Ways
When it comes to grilling shrimp, bigger is always better. Jumbo shrimp take more time to cook through, allowing them to stay in contact with the heat long enough to develop a char. For the juiciest shrimp, grill them with the shell on. The shell imparts a distinct flavor to the shrimp and acts as a heat buffer, helping to prevent overcooking. Here, I’ve made two different seasonings for the shrimp, one with thyme, rosemary and jerk spice, the other a classic garlic and herb mix.
Watch Andrew make this recipe:
Grilled Jumbo Shrimp
Ingredients
- 2 pounds u-6 whole head-on shrimp
- 4 tablespoons olive oil, divided
- Salt
- Pepper
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon jerk seasoning
- 1 tablespoon lemon juice
- 1 fresh red chile, sliced for garnish
- 2 cloves garlic, grated
- 2 tablespoons minced mixed herbs, such as tarragon, chives and parsley
- 4 tablespoons butter, melted
Instructions
Prepare a grill for medium-low direct cooking.
Devein the shrimp, but leave the shell on. Using a small sharp knife, cut a slit along the back of the shrimp through the shell and remove the vein. Divide into two large mixing bowls, one for the jerk shrimp and the other for the garlic and herb shrimp.
In one of the bowls, toss the shrimp with 2 tablespoons of the olive oil, salt, pepper, thyme, rosemary, jerk seasoning and lemon juice. Stuff any extra herbs or seasoning left in the bottom of the bowl into the slit of the shrimp.
Skewer the shrimp and place over medium-low direct heat on the grill. Cook for about 10 minutes total, flipping halfway through. Remove from grill and garnish with slices of fresh chiles.
In a separate bowl, toss the remaining shrimp with 2 tablespoons olive oil, grated garlic, salt, pepper and mixed herbs.
Grill over medium-low direct heat for about 10 minutes, flipping halfway through. Remove the shrimp and place on a platter, then drizzle with half of the melted butter.
Serve the shrimp with blistered shishito peppers and a bowl of the remaining melted butter for dipping.
Photographs by Madeleine Hill.
