340 g of 31 – 40 sized Shrimp (deveined, skin on, tails on)

2 Tbsp Extra Virgin Olive Oil

2 1/2 Tbsp chopped Garlic

3/4 Tsp Smoked Paprika

1/8 Tsp freshly cracked Black Peppercorns

2 Tsp Lemon juice

1 C loosely packed fresh Basil leaves

large crystal Sea Salt for finishing

If shrimp is frozen make sure they are fully thawed and drained before staring the recipe.  

Place a cast iron or oven safe pan in a cold oven and heat to 400 degrees Fahrenheit.  You can also use a tray if you intend to transfer the finished dish to a serving platter after cooking.  I use an oven safe pan so the dish  stays hot for a longer time once served and so there is one less dish to wash later on.  

Mix shrimp, oil, garlic, paprika, and black pepper in a bowl and mix well.  

Once oven and pan are hot, place the shrimp on the hot pan in a single layer so each shrimp is touching the hot surface of the pan.  Do not crowd the pan or stack any shrimp.  Close the oven door and let the shrimp cook for 5 minutes.  

Using a clean dry rag, remove the hot pan from the oven and transfer to a trivet on the table.  Drizzle the lemon juice over the whole pan of cooked shrimp.  Spread the basil all over the shrimp and season liberally with sea salt.  

Serve hot with the sides of your choice.  

• 12 Jumbo Shrimp (16/20 size), peeled, tail-on (about 12 oz)
• 1 Tsp finely chopped Garlic
• 1 Tsp finely chopped Shallot
• 1 Tsp fresh Lemon Zest
• 1/2 Tsp Ground Coriander
• 1 Tbsp Olive Oil
• 1/2 cored Pineapple, sliced into 6 spears
• 2 Tbsp store bought Chili Oil
• 1/4 Tsp Kosher Salt
• 1/4 C Coconut Milk
• 1 Tsp Honey
• Fresh Mint Leaves, for garnish
• Fresh Basil Leaves, for garnish

Preheat BBQ to medium high heat.

Pat shrimp dry and place in a medium bowl. Add garlic, shallot, lemon zest, ground coriander, pinch of kosher salt and olive oil, and very gently toss to combine. Let stand for at least 15 minutes, refrigerated, to marinate. Using a pair of metal skewers, thread shrimp on both tail and “head” side, leaving about half inch of space in between each shrimp. You will end up with a total of two sets of skewered shrimp (6 per pair of skewers).

Place pineapple spears on a large plate and drizzle over chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over with the oil.

Place the seasoned pineapple spears directly on the grill, cooking about 3-4 minutes per side (without moving the spears too much) to get nicely caramelized grill marks. Transfer to a large serving platter and finish seasoning with a touch of salt.

Place skewered shrimp onto grill and cook over direct heat until they appear pink and just firm at the thickest part, about 2-3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Remove from heat and carefully remove shrimp from hot skewers. Arrange shrimp over the grilled pineapple.

In a small bowl, mix the coconut milk and honey until the honey is fully dissolved into coconut milk. Drizzle the mixture over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.