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Recipes

Grilled Brined Shrimp with Garlic Oil

By Tony MatrangaPhotography by Scott Peterson
Image may contain Food Seafood Animal Sea Life and Meal

Recipe information

  • Total Time

    50 minutes

  • Yield

    8 appetizer or 4 to 6 main-course Servings

Ingredients

8

cups ice water, divided

1

/3 cup coarse kosher salt

1

cup dry white wine

6

Turkish bay leaves, divided

2

lemons; 1 chopped, 1 cut into wedges

1

/2 teaspoon whole black peppercorns

2

pounds uncooked large shrimp with shells (about 32 shrimp)

3

/4 cup extra-virgin olive oil

4

garlic cloves, chopped

1

ciabatta bread, sliced

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Preparation

  1. Step 1

    Stir 1 cup ice water and 1/3 cup salt in small saucepan over high heat until salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine, 2 bay leaves, chopped lemon, peppercorns, and remaining 7 cups water, then shrimp. Chill at least 15 minutes and up to 1/2 hour.

    Step 2

    Meanwhile, prepare barbecue (medium-high heat). Whisk oil and garlic in small bowl to blend.

    Step 3

    Drain shrimp, rinse, and drain well. Using kitchen scissors, cut shells down center of back side and devein, leaving shells intact. Grill shrimp in shells until charred and just opaque, 3 to 4 minutes per side. Grill bread until beginning to brown, about 2 minutes per side.

    Step 4

    Transfer shrimp to another large bowl. Add half of garlic oil and toss to coat. Mound shrimp on platter. Garnish with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and remaining garlic oil.

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