Food Network: Marinated Grilled Shrimp Cocktail

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Marinated Grilled Shrimp Cocktail
Recipe courtesy Michael Chiarello, 2007

Ingredients
1 pound large prawns (size 16 to 20 or larger), shells
on
1/2 cup citrus olive oil
2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
4 bamboo skewers, soaked in water for 20 minutes, or metal skewers
Salt and freshly ground black pepper
Citrus Aioli, optional, recipe follows

Directions
Cut along the back about 1/4-inch deep through the
shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum
baking dish.

In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon
juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.

Preheat grill or broiler.

When ready to cook, thread prawns on skewers and discard marinade. Season with
salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to
3 minutes.

Shrimp can be served warm or at room temperature. They are delicious on their own
or with Citrus Aioli.

Cook's Note: Leaving the shells on the prawns protects them from drying out during
cooking. This method works so well that I use it often when preparing shrimp or
prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if
they will later be cooked more, for instance as part of a sauce or pizza topping.
Peel shrimp after they come off the grill.

Ingredients
Quick Citrus Aioli:

Directions
2 cloves garlic
Coarse salt
1 cup prepared mayonnaise
2 lemons, zested
1 lemon, juiced
Freshly ground black pepper

Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves
with a pinch of salt.

In a bowl, mix the garlic paste with remaining ingredients and serve. Keep
refrigerated until ready to serve.