Serves4
- Active time:1 hr
- Start to finish:1 hr (includes making seasoning)
August 2008
This colorful dish is all about the “green seasoning,” a spice mixture that’s unique to the Caribbean and varies from island to island. Marinating the shrimp ensures that they stay moist and infuses them with a peppery flair that stands up to the smoke.
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1 1/2
lb jumbo shrimp in shells (10 to 15 per lb), peeled, leaving tail intact, and deveined
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1/3
cup
Trinidadian green seasoning
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Vegetable oil for brushing
Marinate shrimp:
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Toss shrimp with 1/2 tsp salt, then with green seasoning. Marinate, covered and chilled, 15 to 30 minutes.
Grill shrimp:
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see
Grilling Procedure.
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Brush both sides of shrimp with oil. Oil grill rack, then grill shrimp, covered only if using a gas grill, turning occasionally, until just cooked through, 5 to 7 minutes total.
Cooks’ note: Shrimp can be cooked in a hot lightly oiled ridged grill pan over medium-high heat.
