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Flay's Grilled Shrimp with Habanero-Garlic Vinaigrette
5.0 (4117 reviews)
TV chef Bobby Flay brushes head-on, in-shell shrimp with olive oil, seasons it with salt and pepper, and grills it to perfection. He serves it with a spicy, garlicky dressing that comes together quickly in the blender. Get the recipe at Food & Wine.
Total Time25
Servings?
?
Caloriesper servingIngredients
- 6 garlic cloves
- 1/2 cup pure olive oil, plus more for brushing
- 1/2 habanero chile, seeded and chopped
- 5 tablespoons chopped cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- Salt and freshly ground pepper
- black pepper
- 16 jumbo shrimp, deveined
Instructions
- 1Light a grill. In a small saucepan, combine the garlic and 1/2 cup of the olive oil; simmer over low heat until the garlic is golden brown, about 8 minutes. Transfer the garlic to a blender and pour the oil into a glass measuring cup. Let the oil cool slightly. Add the habanero chile to the blender with 1/4 cup of the cilantro, lime juice, and honey; puree until smooth. With the blender on, slowly add the garlic olive oil. Season with salt and pepper.
- 2Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until lightly charred, about 4 minutes per side. Shell the shrimp and transfer to plates. Drizzle with the vinaigrette, sprinkle with the remaining cilantro, and serve.