Chili-Lime Grilled Shrimp
Cooking shrimp in their shells results in a more flavorful dish, so have your guests peel their own when serving this easy yet festive starter. Just be sure to have plenty of napkins on hand.
- 2 lb. (1 kg) jumbo shrimp
- 2 Tbs. olive oil
- 1 Tbs. Chili-Lime Rub, or more to taste
- 3 limes, halved
- 1 jalapeño chile, thinly sliced into rings
- Fresh cilantro leaves for garnish
Using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and then remove the vein. Leave the shell and tail intact.
In a large bowl, toss the shrimp with the olive oil. Add the rub and toss to coat. Cover and refrigerate while you prepare a hot fire in a grill. Place a steel grill fry pan on the grill, cover the grill and preheat.
Add the shrimp to the fry pan and cook over direct heat, shaking the pan occasionally, until the shrimp are pink and opaque, about 5 minutes.
Meanwhile, place 6 lime halves, cut side down, on the grill and cook until nicely grill-marked, about 5 minutes.
Transfer the shrimp to a serving bowl and garnish with the chile slices and cilantro. Serve immediately with the lime halves for squeezing on top. Serves 4 to 6.
Williams-Sonoma Test Kitchen