2 lb large (u/10) whole shrimp
2 teaspoons kosher salt
1/2 teaspoon baking soda
1 tablespoon of olive oil
2 oz salted butter
5–6 cloves garlic
Fresh chopped parsley for garnish (optional)
- Start by butterflying the shrimp. Using a sharp knife, cut along the back of the shrimp through the shell. Gently pry the sides apart to open them up, then remove and discard the vein. If you prefer to remove the heads too, you can.
- Sprinkle baking soda and kosher salt over the shrimp, then toss a few times to coat. Place them into the fridge for 20-30 minutes to dry brine.
- While the shrimp are dry brining, light a grill for medium-high heat cooking, about 450-500f.
- Place the butter and garlic in a small grill-safe pan, then place onto the grill to melt and start infusing.
- Toss the shrimp in the olive oil, then lay them directly over the coals, cut side down and cook for 2-3 minutes. Then flip and cook on the other side a further 2-3 minutes. The edges should have a nice char to them. If they do not, stoke the coals and cook a further minute per side.
- Pile the shrimp onto a plate, drizzle with some of the garlic butter, reserving the rest to serve alongside for dipping. Garnish with cut parsley and serve immediately.