Home > Recipes > Shrimp Recipes > Argentinian Grilled Shrimp with Spicy Tartar Sauce

Shrimp 2 lbs Argentinian shrimp raw, shell on shrimp oil for brushing see below Shrimp Oil 2 cups canola oil shells from cleaned shrimp above 1 medium shallot 3 cloves garlic 1 Tbsp dried red pepper flakes 1 Tbsp is very piquant -use 1-3 tsps depending on your heat tolerance 2 sprigs thyme 1/2 tsp salt 2 Tbsps paprika (I use sweet) Tartar Sauce 1 cup shrimp oil from above 1 1/2 tsps Dijon mustard 2 cloves garlic 2 egg yolks 4 Tbsps lemon juice 2 tsps capers 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. Shrimp Oil 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. 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. Shrimp 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. Serve with Tartar sauce on the side.