Mary Britton Senseney, Food Styling By: Marian Cooper Cairns Party guests will love peeling and eating these kicked-up shrimp. Yields: 8 servings Prep Time: 0 hours 15 mins Total Time: 1 hour 15 mins 1/4 c. extra-virgin olive oil 6 garlic cloves, thinly sliced 1 tsp. celery seed 1 tsp. crushed red pepper flakes 2…
Mary Britton Senseney, Food Styling By: Marian Cooper Cairns
Party guests will love peeling and eating these kicked-up shrimp.
Yields:
8
servings
Prep Time:
0
hours
15
mins
Total Time:
1
hour
15
mins
1/4
c.
extra-virgin olive oil
6
garlic cloves, thinly sliced
1
tsp.
celery seed
1
tsp.
crushed red pepper flakes
2
tbsp.
whole-grain mustard
2
lb.
large easy-peel shrimp
2
lemons, 1 thinly sliced and 1 halved
kosher salt
Freshly ground black pepper
Chopped fresh chives, for serving
- Combine oil, garlic, celery
seed, and red pepper flakes in a
small saucepan. Cook over
medium heat, stirring constantly, until garlic is golden,
sizzling, and fragrant, 2 to 4
minutes. Whisk in mustard
and transfer to a bowl; cool
completely. - Add shrimp and sliced
lemon to oil mixture. Season
with salt and black pepper;
toss to coat. Refrigerate at
least 15 minutes or up to 1
hour. - Heat grill to medium-high.
Grill shrimp and lemon slices
until lemons and shrimp are
lightly charred and shrimp
are just cooked through, 1 to 3 minutes per side. - To serve, transfer to a platter, sprinkle with chives,
and squeeze lemon halves
over top.

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