I love the summer grilling season. I could write a year’s worth of posts just on grilling. In my household, I am a the Mistress of the Grill. Charcoal preferably. At home I use it exclusively.
Here’s a super easy recipe that is delicious and easy that even the most novice griller can master. I found this recipe in Bon Appétit magazine. For my version, I bought the shrimp cleaned with shells on. You can peel them, but I think it keeps them moister and more flavorful, and it helps temper the heat from the habaneros.
All it really takes to master the grill is attention, patience and a timer. I cannot emphasize enough use of a timer. There are countless online articles out there on how to master the grill, so I won’t go into it here. But here’s the rule of thumb, the more you do it, the better you get.
Grilled Shrimp with Tumeric Mojo Sauce
4 Servings
Ingredients
6 garlic cloves, smashed
Instructions
Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in ⅓ cup oil and process until emulsified.
Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat.
Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt.
Notes
To keep shrimp tender, don’t let them sid in the marinade too long before grilling. The acid in the citrus will start to firm up and cook the flesh.
*Recipe from bon appétit July 2019
