Smokehouse-Syle Grilled Shrimp

 












Preparation Time: 60 minutes
Cook Time: 4-6 minutes per skewer

Ingredients:

• Bamboo skewers, soaked in hot water for at least 1 hour
• 2 lbs of whole large fresh shell-on shrimp (preferably with their head on)
• 4oz. of melted unsalted butter
• 1 oz. of imported dry vermouth
• 1T fresh thyme leaves stripped from the stems
• 1-2t Allepo Pepper
• Juice of one lemon
• Grated zest of one lemon
• Grated zest of one tangerine or clementine
• 3 cloves of garlic, finely chopped
• 1C fresh basil leaves
• 1T Leila Bay Trading Company Smokehouse - Alder Smoked Sea Salt

After the skewers have soaked for at least 1 hour in hot water, start to skewer the shrimp onto the bamboo alternating the direction of the shrimp so that they fit together better. Place one basil leaf in between every 2 shrimp, until you have 4-8 shrimp per skewer. Place the skewered shrimp into a shallow non-reactive dish and set aside.

Combine the rest of the ingredients except for half of the salt together in a small bowl and mix well. Pour the mixture over the shrimp skewers and make sure that all are coated well with the marinade. Allow to sit at room temperature for no more than 1 hour as the shrimp will begin to cook from the acid after that time.

While the shrimp is marinating, preheat a grill until it is very hot. Remove the skewered shrimp from the marinade and place them on the preheated grill, reserving the remaining marinade. Make sure the exposed ends of the skewers are not over the coals or fire or they will burn up. Grill the shrimp for about 2-3 min. on each side or until lightly charred and pink then brush with some of the remaining marinade and turn them over. Brush the other side with the marinade and continue to cook until they are firm and pink with charred edges; a few more minutes depending on the heat of your grill. Remove from the fire and place on a serving platter. Sprinkle with the remaining half of the crushed smoked sea salt and garnish with some remaining basil leaves and lemon wedges. Serve immediately or at room temperature with lots of napkins and let your guest peel the shrimp with their fingers.