Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Starting at the thick end of each shrimp, remove 1inch of shell and make a 1inch slit down the exposed flesh. Heat a clean griddle or skillet and wipe down with an oiled cloth. Sprinkle the shrimp with the salt and place on the hot oiled skillet to cook 1 minute. Turn and continue on second side. Finish cooking the shrimp by placing each on the slit end for 1 minute. Serve with the lemon wedges.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

LoLa Shrimp and Parmesan Polenta Grits with Tomato Basil Concasse

Recipe courtesy of Malcolm Mitchell

Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits and Grilled Heirloom Tomatoes

Recipe courtesy of John Hamme

Browse Reviews By Keyword

          Latest Stories