This tasty side dish from American cuisine can be barbecued and you will regret if you don’t taste this dish.
1 Pound, thawed and peeled (31-35 Count, Food You Feel Good About, From Belize)
Madras curry powder
1 Teaspoon (Mccormick Gourmet Blend Hot)
1⁄2 Teaspoon (Scant, Mccormick Gourmet Blend)
Fine sea salt
1⁄2 Teaspoon (Wegmans)
1 Tablespoon (Wegmans, For Basting)
Preheat grill on HIGH 10 min.
1. Pat shrimp dry. Combine spices and salt. Toss shrimp with spice mixture and basting oil. Evenly divide shrimp onto skewers; set aside.
2. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Place shrimp on grill. Adjust heat to MEDIUM. Sear shrimp 2-3 min, until they have changed color one-quarter of the way up from the bottom. Turn over; sear 2-3 min, until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of shrimp). Let rest 2 min.
Wine pairing: Salmon Run Riesling. This spicy shrimp goes very well with Riesling. Salmon Run's a terrific NYS choice that's "off-dry" - sweet-sour, not bone-dry.
Chef Russell presents a creative recipe of grilled shrimps that are served with gazpacho, the cold soup. It's quite a unqiue recipe idea to serve Gazpacho to people who aren't aware about cold soups. Classic grilled shrimps are loved by all and there is no chance they wont be dipped in the yummy Gazpacho.