Ingredients
- 6 Tablespoons Unsalted Butter
- 2 Teaspoons Minced Garlic
- 1 Tablespoon Fresh Lemon Juice
- 2 Teaspoons Finely Chopped Fresh Thyme
- 2 Teaspoons Paprika
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Cayenne Pepper
- 1/4 Teaspoon Turmeric
- 650G Large Shrimp (21-30 Count), In Their Shells
Instructions
- In A Small Sauté Pan Over Medium Heat, Melt The Butter. Add The Garlic And Cook, Stirring Occasionally, Until Soft, 2 To 3 Minutes.
- Remove From The Heat And Add The Remaining Marinade Ingredients. Stir And Allow To Cool To Room Temperature.
- Using A Sharp Knife, Split Open The Back Of Each Shrimp And Devein It. Place The Shrimp In A Large, Resealable Plastic Bag And Pour In The Marinade. Press The Air Out Of The Bag And Seal Tightly. Turn The Bag To Distribute The Marinade, Place In A Bowl, And Refrigerate For 20 To 30 Minutes.
- Remove The Shrimp From The Bag And Discard The Marinade. Grill Over Direct High Heat (230°C To 280°C), With The Lid Closed As Much As Possible, Until The Shrimp Are Just Opaque In The Center And Firm To The Touch, 2 To 4 Minutes, Turning Once. Remove From The Grill And Serve Warm Or At Room Temperature With Rice, If Desired.
- Marinating Time: 20-30 Minutes
- Preparation Time: 20 Minutes
- Braai Time: 2-4 Minutes
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 230°C-280°C
- Equipment: Chimney Starter, Briquettes 4KG ZA
What Do You Need? Recommened Tools
Chimney Starter
R599.00
Briquettes 4KG ZA
R69.00
