Adriatic Grilled Shrimp

Total Time:
30 min
20 min
10 min

4 to 5 servings

  • 1 1/2 pounds jumbo shrimp (8 to 10 per pound), shelled and deveined, with tails left intact
  • 2 tablespoons salt, plus more to taste
  • 4 cups ice water
  • 3 to 4 sun-dried tomatoes (not packed in oil), plumped 10 minutes in hot water and drained
  • 3 large cloves garlic
  • 3 tightly packed tablespoons fresh Italian parsley leaves
  • 1/8 teaspoon hot red pepper flakes
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large lemon, cut into 8 wedges
  • In a bowl, combine the shrimp with the 2 tablespoons salt and the 4 cups ice water. Refrigerate 20 minutes, but no more. Meanwhile mince together the tomatoes, garlic, and parsley. Transfer them to a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.

  • Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.

  • Film a large skillet or griddle with the remaining 1 tablespoon olive oil and warm over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, until pink and just firm. Pile all the seasonings over the shrimp after turning them.

  • Transfer the shrimp onto a serving platter along with the seasonings. Serve hot or warm, with the lemon wedges. Squeeze a little lemon over the shrimp just before eating.

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