Jumbo Black Tiger Shrimps
Servings: 6 People
Ingredients
- 2 Kg Jumbo Black Tiger Shrimps , size 4-6
- 50 ml EVOO , Extra Virgin Olive Oil
- 50 ml Rapeseed oil
- 50 ml Lime Juice
- 1 tsp Roasted garlic
- 1- inch Ginger , grated
- 1 tsp Dry Oregano , ground
- 2 tsp Sweet Chili flakes , ground
- 1 tsp Sweet Paprika , not smoked
- 2 tbsp Fresh Parsley , finely chopped, plus more for garnishing
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- 1 Lime , cut in wedges for garnishing
Instructions
- Use scissors to cut the top part of the shrimps and remove their black vein. Place a long skewer from their tail to their head to prevent the shrimps from curling.
- Place all the ingredients, except of the shrimps, into a large bowl and whisk to create a marinade. Then add the shrimps and toss gently. Allow for the marinade to infuse the shrimps for about 45’.
- In the meantime, turn on the gaz bbq and allow to heat up for about 8’. Reduce the heat to medium/low and add the shrimps, cooking for a total of 6’ while turning them every minute and a half, until nicely charred and pinky on the outside and no more opaque in the inside. If you are using an internal thermometer, you are aiming for 55-60° C,
- Serve while garnishing with more parsley and next to some lime wedges.