I will admit I have been remiss at not sharing this recipe earlier. As I was going through photos that my friend sent me from Memorial Day, I happened upon this one and forgot that I had never shared this with any of you. This dish is so simple, great as an appetizer, or you could have it with rice and something green as a main dish. I actually made this on my Weber, but you could also make it on the stove top.
I subscribe to Saveur Magazine‘s digital edition and was thrilled to find this recipe in their June/July edition. I adapted it to the ingredients I had available, and it was fantastic.
- 3/4 cup olive oil
- 10 cloves garlic, finely chopped
- 1 tablespoon Chipotle powder
- 1 1./2 lb. raw medium shrimp, peeled and deveined, tails removed
- Sea salt
- Freshly ground black pepper, to taste
- 2 tbsp. roughly chopped parsley, for garnish
- Rustic country bread, for serving
- Heat a grill set up for the Indirect Method, keeping one side of the grill without coals.
- Heat a cast-iron skillet on the grill until hot.
- Add oil, garlic, and chili.
- Cook, stirring occasionally, until garlic is golden, 3-5 minutes.
- Add shrimp, salt, and pepper.
- Stir to coat in hot oil, and cook until shrimp are pink and cooked through, 2-3 minutes more.
- If the outside starts to burn before the shrimp are fully cooked, move the pan to the cooler side of the grill until done.
- Stir in parsley and serve with bread on the side for dipping.
The original recipe is at Saveur, but differs only in the type of chili used.