If summer’s heat ever comes back in full force, this is what you should make to celebrate its return. I made these for dinner at the lake this past weekend when it was pouring and we were bundled up in jeans and sweatshirts and what I really felt like making was meatloaf and mashed potatoes — but I had all of these ingredients on hand and decided to forge ahead with a summer menu anyway. It’s summer, darn it! Let’s eat some summer food.
I think when Bobby Flay wrote this recipe he meant for these to be served as a main dish over sticky white rice (yum), but we had them as more of an appetizer. You can tell from the photo, I used deveined/shell-on shrimp – I had them in the freezer and this is how they were called for in the recipe (he says that leaving the shells on during grilling keeps the shrimp from drying out too much). We peeled our own and dunked them into the vinaigrette, which was a little messy but fun at the same time. If you use the shrimp that are on sale in the current ad, they’ll already be peeled for you. Just brush them with oil and proceed as directed for grilling, maybe just shorten up your grill time a little bit.
The original recipe calls for a habanero chile, but honestly, working with fresh habeneros scares the b’jeepers out of me. They’re hot. Like, atomic fireball hot. Not that jalapenos can’t be fiery, too. Whichever chile you chose for this application, please wear gloves — if you get the oils from one of these peppers underneath your nails, I promise it will feel like your own personal Chernobyl right at the ends of your fingertips. Unpleasant to say the least, and it will linger for a long time.
Wear gloves. Amen.
Now that I’ve said my peace on chiles, I’m laughing to myself because I hope I haven’t scared you off on the idea of making these shrimp. If you leave out the seeds and the veins, your vinaigrette shouldn’t be overtly hot (actually, mine wasn’t at all). And if you can practice chile safety, you will have no problem at all, I pinky swear. We all absolutely loved them. My only issue was that I didn’t have enough of the finished product, they were that good. : ) I hope you like them too!
GRILLED SHRIMP WITH JALAPENO – GARLIC VINAIGRETTE
SOURCE: foodandwine.com, recipe by Bobby Flay
6 cloves garlic, peeled and trimmed
1/2 c. olive oil, plus a little more for brushing
1/2 jalapeno chile, seeded and chopped (I used the whole chile, without seeds)
5 T. chopped cilantro
1/4 c. fresh lime juice (limes are on sale)
1 T. honey
Kosher salt and freshly ground pepper
16 jumbo shrimp, deveined (CenSea Cleaned Extra Large Raw Shrimp are on sale **)
Light a grill. In a small saucepan, combine the garlic and the 1/2 cup olive oil and 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 jalapeno to the blender with 1/4 cup of the cilantro, the lime juice and honey and puree. With the blender on, slowly add the garlic olive oil. Season with salt and pepper.
Thread shrimp onto skewers; brush the shrimp with olive oil and season with salt and pepper. Grill over high heat 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.
** This would also be an excellent use for the Sendik’s Jumbo Freshwater Grillers. They will be on sale through July 4th, while two sale ads overlap for a couple of days.Featured, Fresh, Frugal, Fabulous, News | July 3rd, 2013