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Ingredients
8 cups ice water, divided
1/3 cup coarse kosher salt
1 cup dry white wine
6 Turkish bay leaves, divided
2 lemons; 1 chopped, 1 cut into wedges
1/2 teaspoon whole black peppercorns
2 pounds uncooked large shrimp with shells (about 32 shrimp)
3/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 ciabatta bread, sliced
Preparation
Stir 1 cup ice water and 1/3 cup salt in small saucepan over high heat until
salt dissolves, about 5 minutes. Transfer salt water to large bowl. Mix in wine,
2 bay leaves, chopped lemon, peppercorns, and remaining 7 cups water, then
shrimp. Chill at least 15 minutes and up to 1/2 hour.
Meanwhile, prepare barbecue
(medium-high heat). Whisk oil and garlic in small bowl to blend.
Drain shrimp, rinse, and drain well.
Using kitchen scissors, cut shells down center of back side and devein, leaving
shells intact. Grill shrimp in shells until charred and just opaque, 3 to 4
minutes per side. Grill bread until beginning to brown, about 2 minutes per
side.
Transfer shrimp to another large
bowl. Add half of garlic oil and toss to coat. Mound shrimp on platter. Garnish
with remaining 4 bay leaves and lemon wedges. Serve with grilled bread and
remaining garlic oil.
Makes 8 appetizer or 4 to 6
main-course servings.
Appetizer Recipes |
