Last night Rémy whipped up a batch of one of his favorite things to eat – grilled shrimp and as he grilled in the outdoor kitchen we made the first in our series of Boy on Grill videos.
At McCalls in Los Feliz, as well as applying for a job (to be paid in pretzel rolls!), he selected the blue shrimp, heads on and eyes popping!
There is very little to this delicious recipe – and using a grill bowl gets rid of skewers and makes it extra easy to place the shrimp on the grill.
2lbs of blue shrimp – heads and all
4oz salted butter – we used Kerrygold
1 sprig of fresh thyme
1/4 teaspoon red chili flakes
salt and pepper
1. Heat the grill on high for about 10 minutes then reduce the two outside burners to low and turn off the middle burner.
2. Melt the butter with the thyme and red chili flakes in a small saucepan.
3. Place half the shrimp in a non-stick grill bowl and cook on one side of the grill for about 3 minutes. Baste with the herb butter. Once the shrimp have turned pink on one side turn and cook on the other side. Remove and cook the second batch.
As Rémy says – a squirt of lemon and you are ready to break off the heads, legs and shells and tuck in.
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