GRILLED OR BROILED SHRIMP OR SCALLOPS
4 servings
I. BASIC
Feel free to improvise with the seasoning. Many pastes and rubs can be substituted for the simple treatment here.
Prepare a hot grill fire, or preheat the broiler and place the broiler rack as close to the heat as possible. Toss to coat in a shallow bowl:
- 2 pounds large shell-on shrimp, peeled and deveined, or sea scallops, side “hinge” removed, or a combination
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper, sweet paprika, or chili powder
- (1 tablespoon sherry vinegar)
If grilling, thread the shellfish onto skewers (or use a grilling basket) to keep them from falling into the fire. Grill or broil, turning the shrimp after the first side turns pink, about 2 minutes; or turn the scallops when the first side becomes opaque, 2 to 3 minutes. Grill or broil until the second side is pink or opaque; test one of the shrimp or scallops by cutting into it to make sure it is cooked through. Serve garnished with:
- Lemon wedges, minced parsley or cilantro, and extra-virgin olive oil
Or tossed with:
- Vinaigrette flavored with fresh herbs and made with lemon juice, or Chimichurri
II. GLAZED
Prepare and have ready:
- Hoisin-Ginger Glaze, Teriyaki Marinade reduced to a glaze, Chipotle Barbecue Sauce, or Vietnamese Caramel Sauce
Preheat the grill or broiler and season the shrimp as for I. Cook for the first 2 minutes, but before turning the shrimp or scallops, brush the top sides with one of the glazes (if using Vietnamese Caramel Sauce, apply it sparingly). Turn and grill or broil for 2 minutes more. Turn again, move the shellfish to a cooler part of the grill or adjust the broiler rack to the center of the oven, and brush again with glaze. Turn and brush every minute or so for 3 to 4 minutes, until the shellfish has developed a nice glaze and is cooked through. Serve with:
- Minced green onion