Grilled
Shrimp Scampi
Comments:
What's in a name? Shrimp, Prawn, Scampi (Italian), Langoustine (French), langostino (Spanish). How are we to keep track since they are all different but so very much alike!
| Catagory |
# per pound |
| Colossal |
10 or less |
| Jumbo |
11-15 |
| Extra-large |
16-20 |
| Large |
21-30 |
| Medium |
31-35 |
| Small |
36-45 |
| Small |
About 100 |
Here is some thoughts for you. Shrimp are primarily saltwater creatures, prawns (like salmon) move from saltwater to fresh water to spawn, langoustine and langostino are just what the other countries call them. Basically, they are all interchangable! They are colorful also: reddish to light brown, pink, deep red, grayish-white, yellow, gray-green and dark green. Sometimes reaching 6 to 8 inches in length, these delicacies are great on the grill.
Start with:
2 lbs. of shrimp - large, shelled (tail still on)
deveined, rinsed and pat dried
1/2 cup extra virgin olive oil
1/2 cup dry white wine
Juice from one lemon
4 cloves of garlic - grated
2 Tbs. chopped fresh parsley (or 1 Tbs. dried)
1/2t red pepper flakes (optional)
1/4t cayanne pepper(optional)
1 tsp fresh ground pepper
Salt to taste
Combine all ingredients (less the shrimp) in a glass, plastice, or stainless steel bowl. Stir until smoothe and consistant. Add shrimp, stir until well coated and then cover and refrigerate for 1 hour.
Start the grill. Bring heat at the cooking grate to medium-hot temperature (you can only hold hand over cooking surface for about 2 to 3 seconds before it becomes too hot to keep it there!). When ready, place shrimp on the grill and cook for about 2 minutes on each side, or until they become pink and firm - - - NOT HARD AND DRY!
Remove and eat at once! Comments: They go great over linguini pasta. Garnish with lemon. Mainly, enjoy!
