Yield: 2 to 4 servings

Ingredients:
Shrimp and limes
1 pound medium or medium-large shrimp, shelled or unshelled and deveined*
1 clove garlic, chopped
1/2 to 1 teaspoon hot pepper sauce or chili crisp, depending on how spicy you like it
1 tablespoon olive oil
2 limes or lemons, cut in half
Green cilantro-chile-lime sauce
1 cup cilantro with stems (parsley, while milder, can be substituted)
1/4 cup fresh chives or parsley, chopped
2 scallions, ends trimmed and chopped
2 cloves garlic, chopped
Salt and pepper to taste
2/3 cup olive oil
Pinch hot pepper sauce, chile flakes or 1/2 to 1 teaspoon chile crisp
2 tablespoons lime or lemon juice

*You can keep the shells and head on the shrimp if you like. I prefer to keep the shells on because I believe it keeps the moisture in when the shrimp hits the hot grill. But it’s entirely up to you. To devein the shrimp, ask your fishmonger to do it for you, or cut a very thin slit into the back of the shrimp (through the shell or directly into the flesh) and remove the thin black vein that runs throughout the length of the shrimp flesh.

Directions:

  • Place the shrimp in a non-reactive bowl and toss with the garlic, hot pepper, and olive oil.
  • Marinate for 1 hour or up to 12 hours, covered and refrigerated.
  • Green sauce:
  • In the container of a food processor or blender, mix the cilantro, chives (or parsley), scallions and garlic and whirl.
  • Add salt, pepper, olive oil, pepper sauce (or chili flakes or chili crisp) and lime (or lemon) juice and whirl until thick and chunky.
  • Taste for seasoning and add more salt, pepper, chilis or lime juice if needed.
  • Cover and refrigerate for up to several days.
  • Cooking:
  • Heat a charcoal or gas grill until hot, about 400 degrees.
  • Place a grilling rack on the grill and let it heat up. Be sure to scrape off any food still clinging to the rack from a previous grilling session.
  • Remove the shrimp from the refrigerator and spread on the hot grill rack in a single layer.
  • Cook for 2 minutes.
  • Gently flip the shrimp over and add the limes, cut side down, to the hot grill.
  • Cook for another 2 to 3 minutes (depending on the size of your shrimp and whether or not you have shelled them; shelled shrimp cook faster) or until just firm and the shell (if using) is pink.
  • Remove from the grill and place on a large platter.
  • Add the grilled limes and serve with the green sauce.