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Recipe for

Grilled Garlic and Black Pepper Shrimp

by Phillip Sugarman on

Ingredients

  • 1 fresh red chile (such as Fresno), seeds removed, finely grated
  • 3 garlic cloves, finely grated
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon fresh lime juice
  • 2 tablespoons vegetable oil, plus more for grill
  • 1 pound large shrimp, peeled, deveined
  • Kosher salt
  • Lime wedges and Kashmiri chili powder or paprika (for serving)
Special Equipment:
  • Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water

Preparation

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.



Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.


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  • testing says...

    On April 17, 2019

    Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat. Season with salt, then sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.



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