Grilled Brined ShrimpDeAnna Eklund
- 1/4 cup Williams-Sonoma brining blend
- 1 1/2 cups water
- 2 cups ice water
- 1 1/2 lb large shrimp, peeled and deveined, tail intact
- 2 Tbs. olive oil
- Zest of 1/2 lemon
- 3/4 tsp. smoked Spanish paprika
- Freshly ground pepper, to taste
Prepare a medium-hot fire in grill.
In a saucepan over medium heat, combine the brining blend and the 1 1/2 cups water. Heat, stirring occasionally, until the brining blend is dissolved. Transfer to a bowl and let cool to room temperature, then stir in the ice water.
Add the shrimp to the brine, cover with plastic wrap and refrigerate for 20 minutes. Drain the shrimp in a colander, rinse and drain again. Transfer the shrimp to a bowl.
In a small bowl, combine the olive oil, lemon zest, paprika and pepper. Add to the shrimp and stir to combine.
Place a mesh grill pan on the grill for 1 minute. Add the shrimp and cook, tossing occasionally, until opaque throughout, about 5 minutes. Transfer to a warmed platter and serve immediately.
Source: DeAnna Eklund