Barbecue Shrimp
Recipe

This barbecue shrimp recipe is from world renowned, celebrity chef, Gordon Ramsay. It tastes absolutely delicious, yet it's so easy to make....your guests will love it!

I recently prepared this dish myself and did as Gordon recommends and serve the shrimp with a spiked vinaigrette for dipping. To make that, just mix together ½ cup/150ml classic vinaigrette, 1 finely chopped red chili, 1 finely chopped lemongrass stalk and just a squeeze of fresh lemon juice.

This is definitely the best (and simplest!) barbecue shrimp recipe that I have ever come across!

Seared Tiger Prawns

with garlic, chili and lemongrass

INGREDIENTS
Makes 4 to 6

12 large, raw tiger prawns (shrimp), peeled & deveined (tail shell on)
2-3 cloves garlic, peeled
2 red chilies, deseeded
2 lemongrass stalks
1 inch/2.5cm piece fresh root ginger, peeled
4-6 tablespoons olive oil
sea salt and freshly milled black pepper

METHOD

• Begin by crushing together the garlic, chilies, lemongrass and ginger using either a pestle and mortar or food blender). Slowly add the olive oil until you have a rough paste. Season with salt and freshly milled black pepper.
  

• Toss the shrimp in the paste and make sure that they are all well coated. Leave to marinade for around 2 to 3 hours in the refrigerator.
  

• When you are ready to cook, place the shrimp over the hot barbecue coals. Cook for around 4 to 6 minutes turning occasionally until they feel slightly firm to the touch and turn pink. Do not overcook them.

Serve at once with a flavored vinaigrette (see above), soured cream or tomato salsa.

This Barbecued Tiger Prawn Recipe is by courtesy of Gordon Ramsay from his book, Gordon Ramsay Makes it Easy.

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