Shrimps Pacifica
Submitted by smalltowner17
Shell-on shrimp marinated in lemon juice and peanut oil, grilled over hot coals, and served with a sweet soy-brown sugar dipping sauce. A hands-on, peel-and-eat barbecue shrimp that’s all about summer.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minGrab a cold beer and a stack of napkins. These are messy, hands-on, peel-at-the-table shrimp, and that’s exactly the point.
Shell-on shrimp soak in a lemon-heavy marinade with peanut oil, Italian seasoning, and seasoned salt. Overnight in the fridge is ideal, but 30 minutes will do. Then they hit the grill still in their shells, which protects the meat and steams it in all that lemony, herby flavor.
The leftover marinade gets boiled up with brown sugar and soy sauce into a glossy, sweet-savory dipping sauce with sliced green onions stirred in. Dip, peel, eat, repeat.
Kitchen Tips
- Leave the shells on. They protect the shrimp from the direct heat of the coals and lock in moisture. The meat inside stays juicy and tender.
- Marinate overnight if you can. The flavor penetrates much deeper than a quick 30-minute soak.
- Let the shrimp drain for 30 minutes before grilling. Too much oil dripping onto the coals causes flare-ups.
- Boil the leftover marinade hard before serving it as a dipping sauce. It touched raw shrimp, so it needs to be heated to a full rolling boil for food safety.
Ingredients
Directions
Wash shrimps under cold running water; remove feelers but do not shell; drain on paper toweling.
Place in medium size bowl. Stir peanut oil or salad oil, lemon juice, Italian seasoning, and seasoned salt and pepper together.
Pour over shrimp and let stand for about 30 minutes, stirring frequently.
I prefer to let them stay in the marinade overnight in the frig.
Lift shrimp from the marinade about ½ hour before barbecuing and let them drain.
Place on grill about 6 inches from hot coals.
Brush with marinade. Grill, turning once and brushing with marinade.
Takes about 6 minutes per side or until pink.
Pour remaining marinade into a small saucepan, stir in brown sugar and soy sauce.
Heat to boiling, then stir in green onions. Serve separately as a dip for shrimp.
Have plenty of napkins or damp washcloths.
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