This month, we are embracing summer with our first grilling series. This is the first of three different kabob recipes that will spice up any (non-Jewish) pool party!
John has always had a soft spot for shrimp, and also one on the top of his head, and is no stranger to a shellfish coma. Once while thoroughly wedding drunk*, John parked himself at a self-serve shrimp cocktail until his fingertips wrinkled. Guests could clearly see everywhere he’d been by the trail of tails he left all over Embassy Suites Conference Room C. In his defense, this was probably his way of ensuring he could find his way back from the bathroom.
This delicious recipe of bottom-feeders fared about as well as those crustaceans he massacred at that wedding. They are easy enough to throw together for an impromptu appetizer or hearty enough to serve as a main course.
*wed·ding drunk /wediNG drəNGk/ : adj. So drunk you’ve spilled 48% of your drinks on your suit, but sober enough to do 74% of the moves from ‘Single Ladies.’
- 1 pound fresh shrimp, peeled and deveined
- zest of one lemon
- 2 tablespoons of olive oil
- 1/4 teaspoon cayenne pepper
- 1 tablespoon pink peppercorns
- 1 teaspoon smoked sea salt, such as Maldon
- metal or wooden skewers (soak wooden ones in water for at least 30 minutes before using)
- OR, we used firewire skewers and loved them
Preheat a grill to high heat, 450-500 degrees. Using a spice grinder, or mortar and pestle combine the cayenne pepper, pink peppercorns and sea salt and grind well to combine. You could also use a fork and some elbow grease for this step.
Place shrimp in a bowl and pour olive oil, lemon zest and spices over them. Toss well to coat. Thread shrimp through the body first, then the tail on your skewers. Place on preheated grill and sear for about 5 minutes per side, or until shrimp is a bright pink and has lost all grey color and translucence.
Remove from skewer and eat! Except the tails. I wish we didn’t have to say that but you never know…