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Categories:
water coarse kosher salt white wine Turkish lemons whole black peppercorns shrimp extra-virgin olive oil garlic Bread
Viewed: 74 - Published at: 9 years agoIngredients
- 8 cups ice water, divided
- 1/3 cup coarse kosher salt
- 1 cup dry white wine
- 6 Turkish bay leaves, divided
- 2 lemons; 1 chopped, 1 cut into wedges
- 1/2 teaspoon whole black peppercorns
- 2 pounds uncooked large shrimp with shells (about 32 shrimp)
- 3/4 cup extra-virgin olive oil
- 4 garlic cloves, chopped
- 1 ciabatta bread, sliced
Method
- Stir 1 cup ice water and 1/3 cup salt in small saucepan over high heat until salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine, 2 bay leaves, chopped lemon, peppercorns, and remaining 7 cups water, then shrimp. Chill at least 15 minutes and up to 1/2 hour.
- Meanwhile, prepare barbecue (medium-high heat). Whisk oil and garlic in small bowl to blend.
- Drain shrimp, rinse, and drain well. Using kitchen scissors, cut shells down center of back side and devein, leaving shells intact. Grill shrimp in shells until charred and just opaque, 3 to 4 minutes per side. Grill bread until beginning to brown, about 2 minutes per side.
- Transfer shrimp to another large bowl. Add half of garlic oil and toss to coat. Mound shrimp on platter. Garnish with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and remaining garlic oil.
