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Spicy Grilled Peel and Eat Shrimp
This Spicy Grilled Shrimp Recipe will have your taste buds singing!
Ingredients
1 tablespoon lemon juice
Zest from half a lemon
4 tablespoons softened butter
3 tablespoons Pimenta Moida crushed hot peppers
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh garlic minced
2 pounds 16-20 shell-on raw shrimp (look for deveined) *
2 tablespoons minced fresh parsley, optional
Instructions
- In a food processor or blender, place lemon juice, lemon zest, butter, hot peppers, paprika, cumin, black pepper and garlic and puree to a smooth consistency.
- Using a small spoon, scrape some of the pepper mixture right into the cut of each shrimp, pushing in so it squeezes a little under the shell. Then take the remaining mixture and rub all over the shrimp so that the mixture is all over each piece and in the center cut.
- Refrigerate the shrimp for at least 30 minutes then preheat grill to high heat.
- Place shrimp on preheated grill and grill a few minutes on each side until cooked (no need to oil the grill grates). Do not overcook.
- Serve with optional chopped parsley and plenty of napkins.
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Notes
*Note: If shrimp are not deveined, run a sharp knife around the outside curve of each shrimp but leave the shell on and remove the vein.
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