from Robert Del Grande
10 appetizer servings
2 pounds large shrimp, shell-on
12 cloves garlic, peeled
2 serrano chiles, stems and seeds removed, and minced
3 1/2 Tablespoons fresh cilantro, minced
1 1/2 Tablespoons freshly squeezed lime juice
8 Tablespoons hot melted butter
Salt and freshly ground black pepper to taste
To prepare the shrimp, with a very sharp paring knife, split each
shrimp down the back through the shell. Leave the legs intact. Open
the shrimp (like butterflies) and flatten them; the legs will be
on the bottom side. Arrange the split shrimp in a single layer on
a sheet pan. Cover and refrigerate until ready.
Place the garlic in a small saucepot with enough water to cover
them. Bring the water to a boil, and then lower to a simmer until
the garlic cloves are soft (about 20 minutes). Drain the water and
refresh the garlic cloves with cold water. Allow to cool. Mince
the cooked garlic. Just before broiling the shrimp, combine the
minced garlic with the minced serrano chiles, minced cilantro, lime
juice and hot melted butter.
Remove the shrimp from the refrigerator. Brush the shrimp with the
melted garlic/cilantro butter. Place the shrimp under a hot broiler
and cook just until the shrimp are done (about 5 minutes depending
on the broiler and height of the rack). Transfer the shrimp to a
platter and drizzle any remaining garlic butter over the shrimp.
Serve with lots of paper napkins and an empty bowl for the shells.
Sauvignon Blanc or Sancerre