Key West pink shrimp are one of our seafood treasures. They are firm and meaty, and have a wonderful, shrimp-y flavor. Get them if at all possible.
Serves 4 as an appetizer. Double for a main course served over pasta tossed with olive oil and garlic.
Wine pairing: One good choice would be a nice California un-oaked Chardonnay, but the grilled flavor will hold up nicely to a light red. A cold French rose would be best of all!
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- ½ cup cilantro, finely chopped
- 1 pound fresh Key West pink shrimp, peeled with tail on
- 1 lime
Light a charcoal grill. Soak four or five wooden skewers in water.
Mix the olive oil with the garlic, red pepper flakes and cilantro, adding a little salt. Marinate the shrimp in the oil for about 15-20 minutes while the grill heats up.
Skewer the shrimp and grill over direct heat until they are opaque and feel slightly firm. Remove the shrimp from the skewers and squeeze lime juice over them. Garnish with lime wedges and sliced star fruit. Make sure to put out a bowl for the tails! These are great by themselves or with our Orange Marmalade Cocktail Sauce.