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 above1 1/2tspsDijon mustard2clovesgarlic2egg yolks4Tbspslemon juice2tspscapersSalt and pepper to taste
Directions:ShrimpPeel 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 OilCombine 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.
