Grilled
Shrimp with Spicy Garlic Butter
Madge, Paul Kinser's
mother, turned 100 August 14, 2008. Dolly and Paul, my sister-in-law
and brother-in-law, threw her a fabulous birthday party at Disney World. We ate
at the California Grill and had wonderful multi-course meal. One
starter was spicy shrimp followed by a mango sorbet. I didn't get the
exact recipe, but I think I found a close replication.
However, I did
take numerous pictures which I put into the slideshow below as well
as the one
without music. Friends and family from all over the world came
to celebrate this special occasion including Mickey Mouse! Happy
Birthday Madge! And I hope you have many more to come!
Spicy Mixture & Garlic Butter
½ teaspoon dried
thyme
½ teaspoon dried
oregano
½ teaspoon sweet
paprika
pinch cayenne
pepper
¼ teaspoon table
salt
2 tablespoons unsalted
butter
1 medium clove
garlic, minced
Grilled Shrimp
½ cup kosher salt
¼ cup sugar
1 pound large shrimp
(21 to 25)
1-2 tablespoons olive
oil
Lemon wedges
1. Mix thyme, oregano, paprika, cayenne, and salt together in small bowl.
2. Melt
butter in small saucepan over medium heat. When butter begins to
sizzle, add garlic and cook for 30 seconds. Remove pan from heat,
cover, and keep warm.
3. Pour
2 quarts very cold water into large bowl. Add salt and sugar and stir
until dissolved. Add shrimp and let stand in refrigerator for 30
minutes. Drain shrimp.
4. Slit
the back of the shell with small sharp scissors leaving the shell on to
retain moisture and flavor yet enabling one to easily peel the shells.
5. Toss shrimp with vegetable oil and spice mixture.
6. Meanwhile,
preheat gas grill with all burners set to high and lid down until grill
is very hot, about 15 minutes. Scrape rack clean with wire brush.
7. Thread
shrimp on skewers. Grill shrimp turning skewers once, until shells are
barely charred and bright pink, 4 to 6 minutes. When the shrimp are
done arrange skewers on platter. Drizzle with butter mixture and serve
with lemon wedges.