SIP Recipe - Grilled Shrimp with Garlic Lemon Sauce

Grilled Shrimp with Garlic Lemon Sauce

Source: Cook's Illustrated July/August 2006

Ingredients

1-1/2 pounds extra-large shrimp (21/25 per pound) - peeled and deveined, leaving tails on
2 to 3 tablespoons olive oil for brushing skewers
1/4 teaspoon sugar
1 lemon, cut into wedges for serving

4 tablespoons unsalted butter
Juice from 2 lemons (about 4 tablespoons juice)
1/2 teaspoon red pepper flakes
3 medium cloves garlic
1/8 teaspoon table salt

1/3 cup minced fresh parsley leaves

Method

Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.

For charcoal: Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

For gas: Prepare grill with a medium hot side and a low side

Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2  minutes; transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.

Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.