See, last year, we bought a house. With the move from an apartment to a house came the ability to grill, and with the ability to grill came the ability to smoke up our entire neighborhood by using too many mesquite chips. Still, the beautiful puffs of white smoke drifting past the windows were lovely, as were the skewers of asparagus, the mushrooms and steaks brushed with jerk sauce, the delicately scorched onions. There’s something satisfying about cooking with the wind in your hair and the smoke in your eyes, the food sizzling below the grill lid.
My next grilling project (and recipe) is brined shrimp. I haven’t made this, but I had something very like it at a tapas bar in Baltimore. If anyone makes it before I do, please let me know how it works out!
Grilled Shrimp with Chilis
- 1 lb. shrimp, preferably U-12s, head on & unpeeled
- 3-4 cloves garlic, minced
- 2 serrano peppers, seeded and minced
- A good handful of parsley, chopped
- Olive oil
For the brine, I plan to use the brine recommended at What’s Cooking America.
Once the shrimp are brined, combine the garlic, peppers, parsley, and olive oil in a bowl and toss in the shrimp. Get the shrimp nice and coated, then either refrigerate them in the mixture for a bit or pop them on a nice hot grill. U-12s are large enough to put on the grill by themselves, but if you are using smaller shrimp you may want to skewer them.
The shrimp will probably take about 3 minutes per side to cook, and are done when they are a nice bright pink.