Shrimp Recipe

Prepare shrimp

Rinse shrimp under cold water and pat dry with paper towels. If not already peeled/deveined, remove shells and devein as desired, leaving tails on for presentation if preferred. Season shrimp lightly with 1 tsp kosher salt and 1/4 tsp black pepper and toss with 1 tablespoon olive oil.

Marinate

Combine 2 tablespoons grill marinade (olive oil, 1 tsp lemon juice, 1 tbsp chopped parsley) and toss with the seasoned shrimp. Let sit 10–15 minutes at room temperature (no longer than 30 minutes).

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Thread shrimp onto skewers or place directly on the grill. Grill 1.5–2 minutes per side, until opaque and just firm. Remove from heat and brush with 1 tablespoon melted garlic butter. Serve with lemon wedges.

Boil water

In a pot, bring 6 cups water to a boil with 1 tablespoon coarse salt, 1 bay leaf and the half lemon. Reduce to a rolling boil for 1 minute to infuse.

Cook shrimp

Add shrimp and boil 1.5–2.5 minutes depending on size, until shrimp turn pink and opaque. Immediately drain and plunge into an ice bath (or very cold water) to stop cooking. Serve chilled or at room temperature with cocktail sauce and lemon wedges.

Use the boiled shrimp from the Peel & Eat method. Chill completely, then serve arranged on a plate with 3 tablespoons cocktail sauce and lemon wedges. Garnish with a sprinkle of chopped parsley or 1/2 tsp Old Bay if desired.

Prepare batter

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). In a bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, a pinch (about 1/4 tsp) salt and 1/4 tsp black pepper. Slowly whisk in 1/2 cup cold sparkling water or beer until a smooth batter forms — it should be slightly thick but pourable.

Coat and fry

Pat seasoned shrimp dry. Dust each shrimp lightly in a little extra flour (optional), dip into batter, and carefully lower into hot oil in batches so as not to overcrowd. Fry 1.5–3 minutes until golden and crisp. Remove to a rack or paper towel-lined plate. Sprinkle with 1/2 tsp Old Bay or seafood seasoning while hot. Serve with lemon wedges and cocktail sauce.