Bon appetit May 19, 2015

Head-On Shrimp with Chile, Garlic, and Parsley

Course Appetizer, Main Dish
Cuisine Grilled, Seafood


  • 6 tablespoons olive oil divided, plus more for grill
  • 2 Garlic Cloves finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 12 head-on tail-on shrimp (1½–2 pounds)
  • Kosher salt and freshly ground black pepper
  • Flaky sea salt
  • Lemon wedges (for serving


  • Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 Tbsp. oil in a medium bowl.
  • Working one at a time, use kitchen shears to cut along the length of the back of each shrimp just deep enough into flesh to expose vein; remove. Toss shrimp with remaining 2 Tbsp. oil in another medium bowl; season with kosher salt and pepper.
  • Grill shrimp, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.
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