Grilled "Head-On" Wild Gulf Shrimp

Grilled "Head-On" Wild Gulf Shrimp
Serves 2

8 whole head on wild gulf shrimp (8-10 count per lb.)

1 cup olive oil

1/2 T garlic, minced

Juice from 1/2 a lemon

1 T lemon zest

1 1/2 T fresh thyme leaves, coarsely chopped (save a sprig for garnish)

1 T Italian parsley, coarsely chopped for garnish

Red pepper flakes, pinch

Kosher salt and pepper, pinch

Dab of butter for sauce, optional


With scissors or a small sharp serrated knife, slice along the back of shrimp tail.

Remove dark vein under cold running water, leaving the shell on. If orange or yellow roe or fat is present, you can remove it if you wish, I usually leave it in it tastes good

Combine all ingredients and marinate shrimp for 1-2 hours. Let shrimp come up to room temp.

When ready to grill, let as much marinade as possible drip off of each shrimp and transfer to a plate. If shrimp have too much olive oil on them they will over flame on the grill. While grilling shrimp(about 3 min a side or until just opaque in the center, bring remaining marinade to a boil in a small saucepan. You can add a little butter to sauce if you want. Arrange shrimp on platter and spoon a little of the reduced marinade sauce over them. Make sure to get nice pieces of garlic and thyme over all the shrimp. Garnish with parsley, lemon wedges and a sprig of thyme.

ORANGE PEAL SHRIMP RECIPE

ORANGE PEAL SHRIMP RECIPE 

Serves 4

11/2 lb. large or jumbo wild gulf shrimp, peeled and deveined, tails on

5 T canola or olive oil

6 scallions, thin sliced

4 cloves garlic, minced

1 T grated fresh ginger

3 Thai or Serrano chilies, orange color preferred

1 t orange zest (save some of the orange peel to make 6 strips)

8 orange peel strips, 1/8 inch wide x 3 inches long, white part of rind scraped off

Drakes batter mix or seasoned flour

2 T soy sauce

1/2 cup orange juice

1 T orange marmalade

2 t honey

1/2 t sriracha sauce, if needed, taste for desired heat level

1 t rice vinegar

3 T chopped fresh cilantro, for garnish

In a med. Sauce pan, over med. High heat 2 T of oil, when n hot add scallions, ginger, garlic, peppers, orange rind and zest and stir fry until scallions are soft and flavors blend

Add orange juice, soy sauce, rice vinegar, marmalade, and honey

Stir and reduce until sauce thickens (4-5 min)

Set heat on simmer while shrimp cooks

Rinse shrimp, pat dry and dredge in drakes or flour

In a large pan or wok, heat remaining 3 T of oil and stir fry shrimp for 2 min.

Bring sauce back up to med. heat. With a slotted spoon add shrimp to Sauce and stir and simmer until shrimp are just opaque in the center.

Garnish with chopped cilantro. Serve with rice, and maybe some steamed baby bok choy.