We’re in full-on spring mode – and it’s finally starting to feel like it. So of course we’re itching to get outside, barbecue some food, and soak up every second of warm weather. If the sun’s not reason enough to invite the crew over, this grilled shrimp recipe from Le Creuset should do the trick.
Credit: Le Creuset
GRILLED SHRIMP WITH CHARRED CARROT COCKTAIL SAUCE
Ingredients
For the brine
2 cups warm water
1/4 cup kosher salt
3 tablespoons sugar
2 cloves garlic, smashed
2 bay leaves, torn
4 lemons
2 cups ice
For the cocktail sauce
4 whole carrots
2 tablespoons canola oil
Salt and freshly ground pepper
1/2 cup ketchup
3 tablespoons horseradish
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon soy sauce
Zest from one lemon
Pinch cayenne pepper
For the shrimp
1 1/2 pounds large fresh shrimp, shells on
2 tablespoons canola oil
Salt and freshly ground pepper
Directions
1. Get the brine going. In a large bowl, stir together warm water, salt, sugar, garlic, and bay leaf.
2. Zest one lemon (you’ll reserve the zest for the cocktail sauce), then slice the zested lemon, plus one additional, and add both to the brine. Reserve the last two lemons for garnish. Add ice and stir to combine.
3. Using sharp scissors or a paring knife, cut along the back of each shrimp to remove the vein. Leave the shells on. Add shrimp to the brine and refrigerate for 30 minutes.
4. Heat a cast iron grill pan over medium heat. Scrub the carrots and halve lengthwise. Toss with canola oil, salt, and pepper.
5. Grill the carrots, turning occasionally, until slightly charred and soft, about 10 – 12 minutes. Remove carrots but keep the grill pan hot over medium heat.
6. In a blender or food processor, blend the carrots and remaining cocktail sauce ingredients until mostly smooth. Season to taste with salt and plenty of freshly ground pepper. If needed, add a few tablespoons of warm water to thin the sauce.
7. Drain the shrimp from the brine and dry well with paper towels. Toss with canola oil, salt, and pepper.
8. Grill the shrimp with their shells on, 3 – 4 minutes per side, just until opaque. Once done, arrange them on a platter and garnish with lemon slices. Serve with cocktail sauce.
By Chrissy Waters, Content Editor
