This recipe is great for company because all the hard stuff gets done ahead of time and the broiling part only takes a few minutes. There is a great place to get Gulf of Mexico Tiger Shrimp in Port Isabel, Texas and they are a nice size to use for this recipe because these will be split butterfly fashion. Port Isabel Park Center can hook you up with these delightful morsels. By the way, this is a great place to camp, too especially if you love to fish. Take a look at this park or search for an RV park for your visit, at Woodall’s.
Marinade ingredients for 1 lb of shrimp
¼ tsp each, paprika, thyme and turmeric
1 TBSP Extra Virgin olive oil
1 clove fresh garlic, minced
¼ cup white wine
¼ cup grapefruit juice
Pour the marinade onto the butterfly shrimp reserving about ¼ cup for sauce. Let the shrimp marinade for about two hours. You can let it go longer if you need to have this made ahead a little for company. Just before broiling, brush a little more marinade on the shrimp. In the video, that was my last grapefruit off of my sister in law’s tree in Tucson, AZ. Boy, I’m glad we’re in South Texas where we can get more!
For the sauce, add to the reserved marinade:
1 TBSP butter
1 TBSP Brandy
Heat the sauce to melt the butter and blend the flavors and serve with the broiled shrimp for dipping.
Broil the shrimp about 4 inches under the broiler for 2 to 4 minutes. The tails will start to curl up when they are ready. This is nice to serve with rice pilaf and broccoli. After making shrimp this way, you’ll never want to fry them again! Happy Cooking!
Woodalls Editorial Staff
This looks delicious.