Chefs Robert Del Grande
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Broiled Mexican-Style Shrimp with Garlic and Limes

Adapted from Robert Del Grande

Yield: 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.

Wine Suggestion

Sauvignon Blanc or Sancerre