Here’s one of those recipes I’ve adopted as my own over the years. My first encounter with this (similar) was on a vacation in the Caribbean, where it was grilled over charcoal and it wasn’t shrimp which were used, but massive spiny lobsters.
4-6 large shrimp
6 cloves garlic (chopped finely)
2 1/2 tablespoon butter (melted)
1 tablespoon parsley (chopped)
1/2 teaspoon thyme
2 birds eye pepper (optional)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
4 sprigs thyme (leaves)
2 lemons (divided)
1 scallion (chopped finely)
Note… add as much garlic as you like and if doing this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.
Butterfly the shrimp (prawns) with kitchen scissors. Refer to the video below on how I did them. Wash with the juice of one lemon and cool water and pat dry.
Place the shrimp in your roasting (oven proof) pan.
Top with the salt and black pepper, then spoon on the combination of the melted butter mixed with the garlic, parsley, thyme, the juice of a lemon and the finely chopped Bird’s Eye pepper (optional).
Allow this to marinate for about 5 minutes – the time it takes for your oven to heat up. The oven will be very hot as we’re broiling these at 525F.
On the middle rack in the oven it may take between 7-11 minutes (depending on the size of the shrimp or lobster tails you use). Yes you may use small lobster tails if you so prefer.
Top with some more freshly chopped parsley and a squeeze of lemon juice. The liquid at the bottom of the roasting pan will be packed with that lovely shrimp flavored garlic butter sauce – get some bread to dip!
Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/ BTW, I believe our friends in Europe (especially the UK refer to these big shrimp as prawns.