Name: Grilled shrimp recipe with grill-toasted garlic bread
Ingredients: 2–2 ½ lb large shrimp (15–20 size), peeled and deveined; ½ tsp baking soda; 1 Tbsp kosher salt, plus more to taste; 1 tsp sugar; 6 medium cloves garlic, minced, divided; ½ C extra-virgin olive oil, divided; 1 fresh hot chili, finely diced (optional, but very tasty); 1 tsp zest and 4 tsp juice from 1 lemon; 3 Tbsp minced fresh parsley leaves; Freshly ground black pepper; 1 baguette, split lengthwise; 5 Tbsp olive oil, divided; 8–10 large cherry tomatoes; 1 large clove garlic, split lengthwise; Kosher salt and black pepper

Description

Amazing, succulent grilled shrimp with grilled garlic toast, adapted from Grilled Shrimp With Garlic and Lemon on SeriousEats.com

Ingredients

Scale

For the shrimp

2–2 ½ lb large shrimp (15–20 size), peeled and deveined
½ tsp baking soda
1 Tbsp kosher salt, plus more to taste
1 tsp sugar
6 medium cloves garlic, minced, divided
½ C extra-virgin olive oil, divided
1 fresh hot chili, finely diced (optional, but very tasty)
1 tsp zest and 4 tsp juice from 1 lemon
3 Tbsp minced fresh parsley leaves
Freshly ground black pepper

For serving

1 baguette, split lengthwise
5 Tbsp olive oil, divided
8–10 large cherry tomatoes
1 large clove garlic, split lengthwise
Kosher salt and black pepper

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Instructions

Prepare the shrimp

Drain the shrimp well and dry them off lightly with paper towels.
Toss the shrimp in a bowl with the sugar, baking soda, and salt.
Skewer the shrimp on a few sets of 2 skewers. Alternate the direction they face, head/tail/head/tail. Skewer them close together to create a solid sheet of shrimp between the two skewers.
Suspend the skewers of shrimp over a baking dish so that air can flow freely above and below them.
Let the shrimp dry out in the refrigerator, uncovered, for an hour. They should feel quite dry to the touch.
While the shrimp dry, mix half the olive oil with half the minced garlic. Set aside.
Also mix together the parsley, lemon zest and juice, diced chili, remaining garlic, remaining olive oil, and salt and pepper to taste.
Preheat the grill.

Prepare the sides

Prepare the bread by brushing the cut face with 3 Tbsp olive oil, sprinkle it lightly with salt and pepper.
If your tomatoes are large enough to halve, halve them. Either way, toss them in a bowl with 2 Tbsp olive oil and some salt and pepper.

Cook the shrimp and the sides

When the grill is hot and the shrimp are dry, brush the skewered crustaceans with the garlicky oil.
Lay the skewers of shrimp on the grill, directly over the high heat.
Let the shrimp cook for about 2 minutes and flip them over.
Start checking the shrimp cook temperature with your Thermapen ONE. When the shrimp reach the critical temperature of 130–135°F (57–57°C), pull the skewers from the heat and place them on a clean platter.

Place the bread on the grill, oiled face down.
Place the tomatoes cut-face sown on the grill, or if they are smaller, just put them on the grill whole. .
Cook the bread until it is toasty and slightly charred on the edges (about 4 minutes). Rub the halved garlic clove on the grilled surface of the hot bread, grating it on the coarse surface.

Cook the tomatoes until softened and hopefully slightly charred, 5–6 minutes.
Unskewer the shrimp and toss them with the herb/garlic/lemon mixture.
Serve.