BBQ Shrimp with Hatch Green Ch
BBQ Shrimp with Hatch Green Chile Grits
Category : Seafood


3/4 cup unsalted butter
1 lemon, zested, juiced, and cut into wedges
2 tablespoons finely chopped fresh rosemary
2 tablespoons Worcestershire sauce
2 teaspoons coarse kosher salt
1 1/2 teaspoons ground black pepper
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
2 bay leaves
2 pounds peeled and deveined head-on jumbo fresh shrimp
Hatch Green Chile Grits (recipe follows)

Garnish:
broiled lemon halves

In a large skillet, melt butter over medium-high heat. Add lemon zest, juice, and wedges, rosemary, Worcestershire, salt, black pepper, chili powder, cayenne, garlic, and bay leaves. Reduce heat to medium-low; cook, stirring constantly, until fragrant, about 1 minute. Bring to a boil; reduce heat, and simmer for 5 minutes. Add shrimp, and increase heat to medium. Cook just until slightly pink, 4 to 5 minutes.

Cover skillet, and remove from heat. Let stand for 15 minutes, stirring every 5 minutes. Serve immediately over Hatch Green Chile Grits. Garnish with lemon halves, if desired.

serves 4