Shrimp San Diego
Here’s another Cooking Dude original, and, according to the eaters around here, it’s one of the best shrimp recipes we’ve tried. I serve it as a main course salad with some good bread and wine.
Whether you buy fresh or frozen shrimp, get the ones labeled 31-40 per pound or larger. You’ll need at least six shrimp per person, and more if you can afford it. If you can buy raw peeled shrimp with the tail on, you’ll save yourself some time. Otherwise, you’ll have to peel and de-vein them yourself.
After the shrimp are thawed, rinse and dry them. If you don’t have time for them to sit around and dry in the air, pat them dry with paper towels. If they are still wet, the marinade won’t work as well.
The shrimp is served with guacamole, so you will also need to make or buy that for this dish.
INGREDIENTS
Frozen or fresh shrimp, 31-40 per pound, six to ten shrimp per person
For each pound of shrimp:
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon minced shallots or onion
2 cloves garlic, minced
1 tablespoon dried thyme
1 tablespoon dried basil
For the salad:
Chopped lettuce, green onion, tomato, celery, green stuffed olives (sliced),
Guacamole
Fresh cilantro for garnish
instructions
Mix the oil, lemon juice, onion, garlic, and herbs in a glass or stainless bowl. Add the shrimp and stir gently to coat. Let marinate for 15-20 minutes.
For cooking indoors, line a rimmed cookie sheet with foil, spray the foil with Pam, and pre-heat the broiler. Spread the shrimp out and put under the broiler for four or five minutes. Keep an eye on them; if they cook too long they will shrink down to the size of cheap shrimp. When they are pink all over and beginning to curl up, they’re done. They might not have time to brown under the broiler. If you want to brown them later, use a little propane torch. Adds flavor in addition to good looks.
If you can cook them outside, get the grill hot, and skewer the shrimp on wet bamboo or metal skewers. Or don’t use skewers and allow for half of them to fall through the grill onto the charcoal. Grill for two or three minutes per side.
Make a ring of salad on the plate, and put a serving of guacamole in the center. Arrange the shrimp around the edge like in the photo. Dig in — these are really good!