Burgers

DIRECTIONS

This recipe is unique in that the shrimp are cooked and served shell-on.  The reason for this is simple—the shell is loaded with flavor, especially when it is browned over very high heat.  I recommend preparing this recipe with very high heat – like that available with a Char-Broil infrared grill. Because of the intense heat generated by the infrared burner, the shells brown beautifully and flavor the succulent meat inside. And they are crunchy to eat – not something most folks expect!

Preparation
Remove the vein from each shrimp by first laying each shrimp flat on a cutting board and cutting down the back of it.  (Cut through the shell and only slightly into the flesh as the vein is close to the surface.  Do not remove the shell!).  Next, remove any visible vein using the point of a small knife. Place the de-veined shrimp in a bowl along with garlic, olive oil, and lemon juice.  Toss, cover, and place in the refrigerator for several hours to overnight.  This marinating time is necessary to accentuate the garlic.)

Method
Place the shrimp on high heat on the infrared grill.  Grill until the shell on one side is browned (about 4 minutes). Ust tongs to turn and continue grilling until the shrimp is still slightly transparent in the center.  Remove from the grill and serve with spicy dipping sauce.

Spicy Dipping Sauce
½ cup mayonnaise
¼ tsp ground black pepper
2 tsp minced parsley
¼-½  tsp Tabasco (depending on how hot you like it…)
½ tsp lemon juice
½ tsp Dijon mustard

Directions: Combine all ingredients in a bowl.  This dipping sauce can be made 1 day ahead of time and stored in the refrigerator until needed.

Chef Chris Koetke

Chef Chris maintains an exhausting schedule with ease. In addition to a weekly appearance on WGN TV in Chicago and guest slots on WGN radio, his primary role is as Dean of the School of Culinary Arts at Kendall College in Chicago.