In this era of recycling and repurposing, I put my own spin on a recipe from one of my Father’s favorite cook books (now sadly out of print). Join me in another glass of Chabernet with an entre of Texas Broiled Shrimp.
Please share the secret of the very best shrimp you may ever eat. The texture and flavor of the shrimp are both uniquely satisfying. It is one of the first meals I learned to make as a young man, borrowing the recipe from my father’s favorite cookbook. I greatly improved the original recipe which contained only vegetable oil, lemon, parsley and garlic. One time we grilled the skewers over a portable Hibachi at Scripps Park in La Jolla and the aroma nearly caused a riot. Here’s the recipe as it has evolved over the course of 40+ years:
Serve skewers at the table from the platter over a bed of Polenta, Rice Pilaf, or Quinoa with a side of grilled vegetable such as romaine lettuce, asparagus, zucchini or eggplant. I’d just love to have a local restaurant or food truck pick up on this recipe and I’d eat there once a week.
- 2 lb uncooked medium-sized shrimp (about 21 to 25 to the pound)
- 3/4 cup extra virgin olive oil salad dressing quality
- 1 whole Lemon Strained juice from one whole fresh lemon
- 1/8 cup Vermouth (2 Tablespoons) extra dry white vermouth (or any white wine)
- 6 cloves Garlic cloves peeled and crushed then finely minced
- 1 bunch Italian flat-leaf parsley finely chopped (leaves only, no stems)
- 1/2 tsp Kosher Salt
- 1 tsp Black Pepper Freshly ground black pepper
- 1 Tablespoon Dried Oregano crush the dried Oregano
- 1/2 Tablespoon Worcestershire Sauce (3 heavy dashes)
- 1 dash Cayenne Pepper optional, but really awesome
- 3 dashes Tabasco sauce optional, but equally awesome