Tea Smoked Shrimp with Sweet and Hot Pepper Relish
|For the relish:|
|Chopped green bell pepper||4 Ounce (3/4 Cup Or 125 Gram Cut Capsicum)|
|Chopped red bell pepper||4 Ounce (3/4 Cup Or 125 Gram Cut Capsicum)|
|Chopped red onion||2 Ounce (Or 1/2 Cup Cut Spanish Variety)|
|Cider vinegar||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Mustard seeds||1 Teaspoon|
|Celery seeds||1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|For the shrimp:|
|Green tea bags/Black tea bags||2|
|Large shrimp||2 Pound, peeled with tails intact, deveined and patted dry (Or 1 Kilogram Jumbo Prawns)|
|Olive oil||3 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
To prepare the relish, in a small bowl, combine the green and red peppers and the onion.
In a small saucepan over high heat, combine the vinegar, sugar, mustard seeds, celery seeds, salt and cayenne pepper.
Bring just to a boil, then pour over the pepper-onion mixture and stir to combine.
Let cool, cover and refrigerate for at least 2 hours or for up to 2 days before serving.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
To prepare the shrimp, soak the tea bags in cold water to cover for 10-15 minutes.
In a large bowl, toss together the shrimp, olive oil, salt and pepper.
Using your hand, squeeze the tea bags to remove any excess water, then drop them onto the fire.
Arrange the shrimp on the rack.
Cover the grill, open the vents halfway and cook for about 3 minutes.
Turn over the shrimp, re-cover and cook until lightly browned and opaque throughout, 3-4 minutes longer.
To serve, transfer the shrimp to a warmed platter or individual plates and serve at once.
Pass the relish at the table.