Barbecued Shrimp In Their Shells

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This dish has been among my family’s all-time favorites for years. I’ve lost track of where the original recipe came from, but over many summers I’ve fine-tuned the directions. I always use large unshelled shrimp and marinate them in a cooked mixture of butter, white wine, garlic, and green onions. Later, the marinade is reheated, strained, and reserved for use as a sauce. The shrimp, grilled until coral pink and curled, are served piled high on a platter. They are peeled at the table, then dipped into the warm butter sauce.

Ingredients

• 18   green onions (3 bunches), divided
• 12   tablespoons (1½ sticks) unsalted butter
• 12   medium cloves garlic, chopped
• 1⅓ cups dry white wine
• 2   tablespoons fresh lemon juice
• 1   teaspoon freshly ground black pepper
• 1½ pounds large shrimp in the shell, legs removed
• 1   cup chopped fresh flat-leaf parsley, divided
• Vegetable oil for oiling grill rack
• ½  teaspoon Tabasco sauce, plus more if needed
• Salt
• 1   lemon, cut into 6 wedges for garnish

Directions

1. Chop the green onions, including 2 inches of the green stems, and reserve 2 tablespoons for the garnish.
2. Melt the butter in a heavy nonreactive casserole over medium-low heat.
3. Add the onions and garlic and cook, stirring, 3 minutes.
4. Add the wine and simmer 15 minutes to blend flavors.
5. Remove the pan from the heat and stir in the lemon juice and pepper.
6. Set aside to cool to room temperature.
7. Using a paring knife, cut the shrimp down the back and devein, but do not peel.
8. Toss the shrimp and ¾ cup of the parsley in the cooled butter mixture.
9. Refrigerate, covered, 6 hours or overnight, turning occasionally.
10. When ready to grill shrimp, oil a grill rack and arrange 4 to 5 inches from heat source.
11. Prepare grill for a hot fire (high temperature).
12. Meanwhile, remove the shrimp from the marinade.
13. Heat the marinade in a medium, heavy saucepan to liquefy, then strain.
14. Return the strained liquid to the pan, bring it to a boil, then cook over medium-high heat 5 minutes.
15. Stir in the Tabasco sauce.
16. Taste, and if desired, add more hot sauce for a spicier flavor.
17. Salt mixture to taste.
18. Cover the sauce to keep it warm.
19. When grill is ready, add the shrimp. (If you have a grill basket or a cooking grate, spread the shrimp on that and then place on the grill.)
20. Grill until shrimp curl up and turn pink, 4 to 5 minutes total, turning once.
21. Do not overcook, or the shrimp will become tough and the shells will be hard to remove.
22. Mound the shrimp on a warm serving platter.
23. Garnish with the lemon wedges.
24. Pour the sauce into 6 individual ramekins, then sprinkle remaining chopped parsley and reserved green onions over the sauce.
25. Serve immediately.

YIELD: SERVES 6