Grilled Honey-Caper Shrimp (Gambas al Alcaparra)

Prep Methods/Techniques
Cuisine
Course , ,
Servings 8
Description
Very simple to make, these shrimp are so good. While they are very familiar (grilled shrimp after all), the honey caper marinade takes them outside the usual.
Noted on 2/13/2012
Ingredients
  • 2 lb large shrimp, peeled and deviened, with or without tails
  • 3 tbsp capers
  • 2 tbsp pickling liquid from the jar of capers
  • 1/2 cup honey
  • 2 tbsp dry sherry
  • 1 1/2 tsp lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp kosher salt
  • 1/2 cup extra virgin olive oil
  • Capers and lemon wedges for garnishing
Method
  1. Place shrimp in a non-reactive bowl (glass or stainless steel). In a food processor, process the capers, pickling liquid, honey, sherry, lemon zest, lemon juice and salt. With the machine running, add the olive oil in a slow, steady stream. Add the marinade to the shrimp and toss to coat. Refrigerate for 1 hour. 

  2. Grill the shrimp for about 2 minutes per side (or use a grill pan). Transfer the shrimp to a large platter and garnish with capers and lemon wedges.

Cook's Notes
Yield
8 main course servings, twice as many if serving as a tapa
Special Equipment
If you don't own a cast iron grill pan, go get one. They are inexpensive and they make it possible to "grill" these shrimp (and so much more) even if your outdoor grill is covered in a foot of snow. I have only had mine for a couple of years and I don't know how I ever lived without it.
Source/Adapted From

James Campbell Caruso's El Farol Tapas and Spanish Cuisine.