Crevettes grillées épicées à décortiquer

Ingrédients

• 1 tablespoon lemon juice
• Zest from half a lemon
• 4 tablespoons softened butter
• 3 tablespoons Pimenta Moida crushed hot peppers
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh garlic minced
• 2 pounds 16-20 shell-on raw shrimp (look for deveined) *
• 2 tablespoons minced fresh parsley, optional

Préparation

1. 1

   In a food processor or blender, place lemon juice, lemon zest, butter, hot peppers, paprika, cumin, black pepper and garlic and puree to a smooth consistency.

2. 2

   Using a small spoon, scrape some of the pepper mixture right into the cut of each shrimp, pushing in so it squeezes a little under the shell. Then take the remaining mixture and rub all over the shrimp so that the mixture is all over each piece and in the center cut.

3. 3

   Refrigerate the shrimp for at least 30 minutes then preheat grill to high heat.

4. 4

   Place shrimp on preheated grill and grill a few minutes on each side until cooked (no need to oil the grill grates). Do not overcook.

5. 5

   Serve with optional chopped parsley and plenty of napkins.