I already posted about how Amanda and Merrill’s blog, Food52.com inspired me to make lime ice cream. In the same blog post, Amanda wrote
about her variation on Mark Bittman’s quick broiled shrimp. I love grilling simple shrimp,
and regularly make them with butter, pressed garlic and red chili pepper
flakes. Because I had been
experimenting with Merrill’s lime ice cream (see previous post) I thought about
combining lime juice with allspice in making this dish.
I followed Amanda's instructions closely, with a few
variations. But I have a few variations, too. Instead of straight olive oil, like to mix
olive oil with a bit of grape-seed oil to reduce the risk of burning, especially
in my super hot broiler. And I
added allspice, which has a tropical taste that marries winningly with lime and
citrus zests. Allspice may become
my spice of the summer!
Lemon-Lime allspice broiled Shrimp
* 2 pounds medium or large shrimp,
shelled and cleaned
* juice of 4-6 small key limes
1 teaspoon tsp spices lemon zest
1 teaspoon tsp spices allspice
* 1/8 cup grape seed oil
1/8 cup olive oil
* Salt
1. Heat the oven broiler to high.
If you're thinking ahead, earlier in the day, combine the zest and allspice
with the olive oil -- if you're like
Amanda (and me!) and doing this last minute, toss the shrimp with the
zest and allspice and oils. Season
with salt. Spread the shrimp in a
single layer on a foil-lined baking sheet.
2. Squeeze a little lime juice on
top of the shrimp and place in the oven. Roast until the shrimp is just cooked
through and still bouncy to the touch, 8 to 10 minutes.
3. Remove the shrimp from the oven, douse with remaining lime juice and pour into a serving bowl.
If you have any left-over shrimp, they make a wonderful shrimp salad the next day, especially mixed with some crunchy celery, green onion and water chestnut, bound together with some Duke’s mayonnaise and another squirt or two of lime juice. If you like it a bit spicy, add a squeeze of sriracha too.
Katie
