Shrimp 2lbsArgentinian shrimpraw, shell on shrimp oil for brushingsee below Shrimp Oil
2cupscanolaoil shells from cleaned shrimp above 1medium shallot 3clovesgarlic 1Tbspdried red pepper flakes1 Tbsp is very piquant -use 1-3 tsps depending on your heat tolerance 2sprigsthyme 1/2tspsalt 2Tbspspaprika(I use sweet) Tartar Sauce
1cupshrimp oil from above 1 1/2tspsDijon mustard 2clovesgarlic 2egg yolks 4Tbspslemon juice 2tspscapers Salt and pepper to taste Directions: Shrimp
Peel shrimp leaving the tail on. Save the shells for shrimp oil.
Skewer shrimp catching the tail and the head on the skewer, 4-6 per skewer. I put my skewers on a BBQ seafood tray to make them easier to transport, turn etc.
Refrigerate while you make the shrimp oil and Tartar sauce.
Combine all oil ingredients in a sauce pan. Let steep over low heat approximately 30 minutes.
Strain oil from sauce pan into a glass measuring cup. Reserve 2 Tbsps in a separate jar to brush on shrimp later. Sit cup in ice water to cool it quickly. Let cool completely before making the tartar sauce.
Combine all Tartar Ingredients EXCEPT the shrimp oil and capers in a blender. Blend well. Pour the shrimp oil in slowly while blender is running. Sauce will emulsify and thicken. Add capers at very end and pulse for just a second so you can see caper bits in the sauce.
Chill in a side serving dish.
Heat BBQ grill on high.
Reduce heat to medium when grill is hot.
Brush shrimp with the reserved shrimp oil when first put them on the grill and when you turn them.
Grill approximately 2 minutes per side. Watch carefully for change from translucent to opaque. Do not over cook.