Butterflied Shrimp with Garlic
2 1/2 to 3 pounds (12 to 15 per pound) shrimp, peeled and deveined
1 cup butter
3 to 4 tablespoons minced garlic
6 to 8 flour tortillas (6-inch)
Salt & freshly ground pepper
3 fresh Anaheim chiles (9 ounces total)
1 1/2 pounds firm, ripe tomatoes, cored and chopped
2 green onions, ends trimmed, thinly sliced
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 to 3 tablespoons minced fresh Serrano chiles (optional)
Salt and freshly ground black pepper
Prepare the Salsa Cruda (see recipe below) and set aside. Cut each shrimp down the back, from neck to tail, almost all the way through. Rinse the shrimp and lay it open, cut side down, pressing gently to flatten. For easier handling and to hold the shrimp flat, run thin metal skewers, in parallel pairs, crosswise through shrimp, filling the skewers.
In a 6- to 8-inch frying pan over low heat, stir the butter and garlic occasionally until the butter melts, about 4 minutes. Remove from the heat. Mix or brush the shrimp with 2/3 cup of the butter mixture.
Prepare a grill for cooking over high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of hot coals. If using a gas grill, preheat to high (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds). Lay the skewered shrimp on the grill rack. If using a gas grill, close the lid. Cook, turning once, until the shrimp are opaque but still moist-looking in the thickest part (cut to test), 5 to 7 minutes. Transfer the cooked shrimp to a plate. While the shrimp are cooling, warm the flour tortillas on the grill.
Warm the remaining garlic butter and spoon over the shrimp. Season with salt, pepper, and lime to taste. Wrap the shrimp in the tortillas and serve with the Salsa Cruda.
SALSA CRUDA: Rinse, stem, seed and chop the Anaheim chiles. In a bowl, mix the Anaheim chiles, tomatoes, onions, garlic, cilantro, and Serrano chiles with salt and pepper to taste. Serve or cover and chill up to 1 day.
Please log in to dish on this post.