Salt and Pepper Crusted Shrimp with Two Dipping Sauces


  • Lemon Basil Dipping Sauce:
    • 1 Lemon (large, zest and juice)
    • 1 clv Garlic (large, peeled)
    • 1⁄2 c Olive Oil (extra virgin)
    • 8 Basil Leaves (large)
  • Butter Dipping Sauce:
    • 1⁄4 c Butter (unsalted, melted)
    • 2 t Worcestershire Sauce
    • Garlic Powder
  • Shrimp:
    • 2 lb Shrimp (Jumbo in shell, thawed)
    • 2 T salt (kosher)
    • 1 1⁄2 t pepper (coarsely ground)


Heat a gas grill to medium high or prepare a medium-hot charcoal fire. If using charcoal, be sure the grate is hot too. While the grill is heating, make the sauces. For the Lemon Basil sauce, combine all the ingredients in a small bowl; mix well and let sit to macerate. For the Butter sauce, put the melted butter in a small heat proof bowl. Stir in the Worcestershire sauce and several shakes of garlic powder.

When the grill is hot, blot the shrimp dry and put them in a large bowl. Toss with the oil to coat lightly. Immediately before grilling, mix the salt and pepper and sprinkle evenly over the shrimp. Toss to coat thoroughly. Put the shrimp directly on the grill – or use a grill basket – turning once, until the shells are pink and the flesh is opaque, about 6 minutes. When cool enough to touch, serve the shrimp in the shells to peel with your fingers and dip into the sauce.

Serves 4


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