One of my resolutions is to share more of my recipes. I don’t cook at home as much as I used to, but I have made quite a few things lately that are well worth sharing with all of you. This one was incredibly easy. The charred lemon juice offered a wonderful depth of flavor.
Shrimp with Charred Lemon Garlic Butter Sauce
2 lbs 15/20 shrimp. Peeled and de-veined.
4 lemons cut in half
1/2 stick of butter
4 cloves garlic
2 tsp chili oil
1 tsp red pepper flakes
salt and pepper to taste
1 tablespoon of white sugar
Turn on your grill. Set it to high. As the grill heats up, sprinkle your lemon halves with a tiny bit of the sugar. We aren’t coating. Just enough to give them a glaze. When the grill is at its hottest, place the lemon flesh side down on the flames. Keep an eye on them. We aren’t burning the lemon. Just letting the sugar color along with the rest of the lemon.
While you are grilling the lemon, or immediately following, melt 1/2 a stick of butter in a sautee pan. When it has melted, squeeze in juice of 2 of your charred lemons halves. Add garlic. Be mindful of heat. You don’t want your garlic to burn. Add chili oil and red pepper flakes. When all of your flavors have come together, add your shrimp. Coat shrimp with butter sauce, add salt, pepper and more lemon juice to taste. This step is very important. My sauce was pretty spicy. But I knew the guests involved would enjoy the heat. Turn it up if you like. Keep it on the mild side if you prefer. The key here is to ‘ride your seasoning.’ Bring it up to wherever you want it to be. The ingredients I have you will make for a pretty special dish.
Serve with warm crostini.
