Salt and Pepper Grilled Shrimp

Serves: 4
Total Calories: 93


1 1/2 pounds shrimp, jumbo (2 pounds if using shrimp with the heads on), shells left on but deveined
3 tablespoons lime juice, fresh
3 teaspoons salt, coarse (preferably sea salt)
3 teaspoons white peppers, freshly ground
1 lime, juicy, large


1. Preheat the grill to high.

2. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Place the shrimp in a nonreactive baking dish and sprinkle with the lime juice and 1 teaspoon each salt and pepper. Toss to coat, then let marinate, at room temperature, 10 minutes.

3. Meanwhile, cut the lime into 4 lengthwise wedges. Place 1 wedge in each of 4 tiny shallow bowls or dishes. Place a small mound of salt (1/2 teaspoon) on one side of the lime wedge and a mound of pepper (1/2 teaspoon) on the other. Set aside.

4. When ready to cook, oil the grill grate. Arrange the shrimp, in their shells, on the hot grate and grill, turning with tongs, until the meat is firm and pink, about 2 minutes per side.

5. Transfer the shrimp to serving plates. To eat, squeeze the lime wedge over the salt and pepper and stir two or three times with chopsticks peel the shrimp and dip in the lime mixture.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 93
Calories from Fat: 6

This Salt and Pepper Grilled Shrimp recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
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