Shrimp fans rejoice! This peel-and-eat shrimp recipe is a revelation. It's everything you could want in a shrimp dish; it's quick, easy, and downright delicious. You'll be licking your fingers as you pop plump succulent shrimp after juicy flavorful shrimp in your mouth.
This recipe proves that sometimes the simplest of preparations are the most delicious. There's no exotic ingredients or special techniques. The shrimp is generously brushed with a mixture of olive oil, herbs, garlic, chile flakes, and lemon zest.
They're placed on the grill for a couple of minutes until they're pink. Once they're cool enough to handle, start peeling. These shrimp go like hot cakes! Serve as an appetizer or an entrée alongside a large salad. You've got to make these shrimp, so get the recipe now.
Classic shrimp cocktail is one of the world's greatest appetizers. The traditional recipe involves boiled shrimp, but during the Summer, why not use the grill to impart a smoky flavor on the shellfish? That's what this incredible recipe does! The shrimp are seasoned lightly with smoked Spanish paprika before being charred on the grill. Chili sauce and horseradish are combined with seasonings and finely chopped celery for a quick and easy but super flavorful and almost spicy cocktail sauce. When I served these plump, succulent shrimp, they were gone in five minutes. I recommend making a double batch! 