Grilled Shrimp with Herb Vinaigrette

Name: Grilled Shrimp with Herb Vinaigrette
Yield: serves 6 as a main course
Ingredients: 1/3 cup salt; 1/3 cup sugar; 4 cups water, at room temperature; 1 pound extra-large shrimp (16 to 20 count), shell on, scored down the back and deveined; 4 cloves garlic, minced; Grated zest of 1 lime; 1/2 teaspoon red pepper flakes; 1/4 cup dry white wine; Juice of 2 limes; 1/4 cup olive oil; 6 handfuls baby arugula; Herb Vinaigrette (recipe follows); 4 cloves garlic, blanched or poached (see page 192); 1 cup packed fresh flat-leaf parsley; 1/4 cup fresh basil leaves; 1/4 cup fresh mint leaves; 1 teaspoon kosher salt; 1/4 cup freshly squeezed lime juice; 2 tablespoons mirin (Japanese cooking wine); 3/4 cup olive oil; 1 teaspoon honey, or as needed; (makes about 2 cups)

January 24, 2012

This is a dish you can make with little preparation or cooking time. Anyone can be a successful shrimp griller. The key things to remember are: (1) brine the shrimp to assure moistness; (2) grill them with the shells on; (3) don’t overcook them. The brightly flavored vinaigrette can be served with any other grilled fish or even chicken.

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