Grilled Shrimp (Prawns) with Lemon Coulis
Serving Size: 5 oz
2 ea. garlic cloves, peeled
3 lb. shrimp
¼ tsp. black pepper
¼ tsp. sea salt
5 tbsp. fresh lemon juice
¼ cup fresh oregano, finely chopped
1/3 cup extra virgin olive oil
¼ cup vegetable broth
3 ea. lemons
1. Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
2. Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice, broth and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
3. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
4. Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.