When you start with gorgeous wild caught Gulf shrimp like this, it’s hard to go wrong, but the simpler the better. Split them down the center and de-vein. Marinate them in a bit of lemon, olive oil, chopped garlic, red pepper flakes, salt and pepper. On a hot grill, grill them 3 minutes one side and 2 on the other. To gild the lily, when removing from the grill, toss them in a bit of clarified butter to take it over the top. This happens to be Whole30 and paleo, but beyond that, it is simply succulent. The three of us fought over the pieces.
Shrimp on the grill video #2