Grilled Brined Shrimp with Garlic Oil
Succulent large shrimp marinated in a white wine and citrus brine, then grilled to perfection and served with aromatic garlic oil and crusty ciabatta bread. This elegant seafood dish combines bright flavors with a perfect char-grilled finish.
Ingredients
- •8 cups ice water, divided
- •⅓ cup coarse kosher salt
- •1 cup dry white wine
- •6 whole Turkish bay leaves
- •2 whole lemons
- •½ teaspoon whole black peppercorns
- •2 pounds uncooked large shrimp with shells
- •¾ cup extra-virgin olive oil
- •4 cloves garlic
- •1 loaf ciabatta bread
- •sliced
Cooking Instructions
- 1.
Stir 1 cup ice water and 1/3 cup salt in small saucepan over high heat until salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine, 2 bay leaves, chopped lemon, peppercorns, and remaining 7 cups water, then shrimp. Chill at least 15 minutes and up to 1/2 hour.
30 min
- 2.
Meanwhile, prepare barbecue (medium-high heat). Whisk oil and garlic in small bowl to blend.
10 min
- 3.
Drain shrimp, rinse, and drain well. Using kitchen scissors, cut shells down center of back side and devein, leaving shells intact. Grill shrimp in shells until charred and just opaque, 3 to 4 minutes per side. Grill bread until beginning to brown, about 2 minutes per side.
15 min
- 4.
Transfer shrimp to another large bowl. Add half of garlic oil and toss to coat. Mound shrimp on platter. Garnish with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and remaining garlic oil.
5 min
