Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 309 :: Spanish Smoke
Victor's Shrimp
Method: Direct Grilling
Category: Seafood
2 pounds headless fresh shrimp, shells on
1/4 cup Spanish extra virgin olive oil in a spray bottle
1/4 cup Txakoli or other dry Spanish white wine in a spray bottle
Large crystals of sea salt for sprinkling

Other Items Needed:
A grill shield or folded piece of aluminum foil

With a small sharp knife or kitchen shears, make a slit down the back of the shrimp shell, leaving the tail intact. Devein using the tine of a form. Using your thumbs, gently loosen the meat from the shell, leaving it attached at the tail. Reform the shrimp. (This makes the shrimp easier to eat.)

Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.

Arrange the shrimp on the grill grate. Spray the shrimp with olive oil as they cook. The cooking time is brief, 1 to 2 minutes per side, or until the shrimp are sizzling, lightly browned, and cooked through.

Transfer the grilled shrimp to a platter or plates and generously sprinkle with coarse sea salt. Serve at once and get ready for some of the best shrimp of your life.
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