Local Charcoal-Roasted Shrimp
Few dishes have become as synonymous with the Quarterdeck as its local charcoal-roasted shrimp. Cooked over blazing-hot charcoal and finished with fragrant herbs, barbecue seasoning and rich garlic butter, it's one of the restaurant's most popular menu items.
Ingredients
- 2 pounds local shrimp 16-20 per pound, peeled but with tails still on
- 1/2 cup chopped fine herbs equal parts tarragon, Italian parsley & chives
- 1 teaspoon kosher salt
- 1 lemon cut in half
- 1/4 cup barbecue seasoning
- 3/4 cup garlic butter melted
- Challah bread cut into planks
Instructions
- Light a Big Green Egg or charcoal grill, and heat to 600 degrees.
- While the grill is heating, peel the shrimp, but leave the tails on. Season the shrimp with kosher salt, half of the seasoning, half of the fine herbs and 1/4 cup of the melted garlic butter, and toss thoroughly.
- Heat a cast iron pan on the charcoal grill. Once the temperature is achieved, toss the shrimp in the pan. Stir every minute or so to ensure cooking evenly.
- While the shrimp is cooking, take the planks of challah bread, and toss in 1/4 cup of the garlic butter. Season lightly with salt. Toast on all sides.
- Once the shrimp are cooked, return to a stainless-steel bowl and season with the remaining garlic butter, barbecue seasoning and fine herbs. Toss onto a plate with the toasted bread, and use that bread to sop up any extra shrimpy garlic butter.
Notes
Cook's tip: A well-seasoned cast-iron skillet shouldn't require additional oil because the shrimp are already coated in garlic butter.
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