Ingredients: 2 lbs Shrimp, 1/2 head garlic, fresh thyme, olive oil, black pepper, lemons.
We don't see that much fresh shrimp in the supermarket up our ways, so you can buy the frozen shell-on variety. Lots of places sell deveined shell-on shrimp which is the best to use cause it's already cleaned. Do not use peeled shrimp!
Preparation: Early in the day, thaw shrimp and drain well. Place in large stainless steel or glass bowl. No aluminum because lemon acid reacts to aluminum and the shrimp will taste like tin cans. Peel at least a 1/2 head of garlic. That's right, at least a half HEAD! Separate the garlic cloves and wack each one with your wife's best skillet on a cutting board. The smashed garlic will easily slide out of their skins. Chop the garlic pretty fine, add to shrimp. Add 1/2 cup or more of olive oil. They've got to be sopping with oil so they don't stick to the grill. Strip the thyme leaves from their stems and add to shrimp. There's no measurement here, just make sure you see lots of thyme on the shrimp because thyme and shrimp are great together. Don't be light-handed here and don't cheat by using dried or powdered thyme. You won't get the same flavor. Grind black pepper from whole peppercorns using a pepper mill. Don't use ground black pepper from the can. That ain't pepper, it's sneezing powder! Set the pepper mill to course grind and don't be shy with it. OK, you can sprinkle lightly with Old Bay if you feel the urge, just don't overdo it.
So, how do I get the shrimp on the grill without those slippery little devils falling through the grates. If you're lucky enough to own a grill with cast iron grates with narrow spaces, you're home free Some people skewer the shrimp. Some people cook them in fish baskets. Heat the grates white hot. If you're using gas, turn the gas off or down low. If charcoal, shovel it to the side some because you'll be throwing those shrimp on the grill and they'll be dripping oil. We don't want to see you on You Tube doing the Human Torch routine!
Before you throw the shrimp on the grill, squeeze a couple of lemons on the shrimp and a glass of white wine. You can even chop up the yellow part of the lemon rind real fine and add to the shrimp if you'd like. Beer drinkers can subsitute a couple pulls from a can of suds. Spread the shrimp out on those searing hot grates, the heat of the grates will do the cooking if you've preheated them right. Don't worry about burning the shrimp as the shells will protect the meat. Spread the shrimp out, don't pile it up or you'll be chewing on sushi. Turn the shrimp when they turn pink. Pop one in your mouth to test for doneness then remove from heat to a serving bowl and let cool til you can handle them without suffering third degree burns. Squeeze on more lemon if you're inclined. Serve with freezer cold beer. Or try icy cold Pinot Grigio if you're in the company of the ladies or if it's a more genteel function. Peel them as you eat them up! Makes a great appetizer before you throw on those rib-eyes or baby backs.
Special notes: Most good cookin is more a matter of technique and recipe, not just recipe. To do this right, the grids have gotta be hot and cast iron is the grate of choice. Did I mention that the grids have got to be searing hot? Also, this is a get dirty type of dish. Stuff flies around a bit when you're shelling shrimp. Sort of like eating hardshell crabs of lobsters. It's fingers to mouth type eating and probably wouldn't go over well at a wedding reception. Best way to eat this is in your bathing suit, then clean up by taking a dip in the waves. Enjoy!
