This is a dish you can make with little preparation or cooking time. Anyone can be a successful shrimp griller. The key things to remember are: (1) brine the shrimp to assure moistness; (2) grill them with the shells on; (3) don’t overcook them. The brightly flavored vinaigrette can be served with any other grilled fish or even chicken.
Recipe information
Yield
serves 6 as a main course
Ingredients
Brine
Marinade
Herb Vinaigrette
Preparation
Step 1
To make the brine, dissolve the salt and sugar in the water. Add the shrimp and let stand for 20 to 30 minutes. Drain.
Step 2
Prepare a medium-hot fire (450°F) in a wood-fired grill. Soak 6 wooden skewers in water for 30 minutes.
Step 3
To make the marinade, whisk all the ingredients together in a large bowl. Toss with the shrimp. Cover and refrigerate for 30 minutes.
Step 4
Thread 3 shrimp on each skewer, piercing each through both ends. Let stand at room temperature for 15 minutes.
Step 5
Grill for 1 to 2 minutes on each side, or until they just turn evenly pink. Serve on a bed of baby arugula and drizzle with the vinaigrette. Serve the remaining vinaigrette alongside for dipping.
Herb Vinaigrette
Step 6
Combine all the ingredients except the olive oil and honey in a food processor or blender. With the machine running, gradually add the olive oil to create an emulsion. Add honey to taste. Taste and adjust the seasoning.
