Grilling Shrimp To Perfection

If you find grilling shrimp to perfection difficult, The Early Show resident chef, Bobby Flay has some great tips and recipes for you. They're just more examples of how much you can prepare on the grill. So, enjoy the last days of summer and fire up that grill.

Shrimp is American's most valuable and popular shellfish. This 10-legged crustacean got its name from the English word "shrimpe," which means "puny person."

Here are some of Flay's recipes:

Grilled Shrimp with Grilled Tomato-Tarragon Cocktail Sauce
Serves: 4

Grilled Shrimp:

1 pound jumbo shrimp (21-25), peeled and deveined
Olive oil
Salt and freshly ground black pepper

1. Toss shrimp in olive oil and season with salt and pepper.
2. Grill for 1-2 minutes per side or until just cooked through.

Grilled Tomato-Tarragon Cocktail Sauce:

8 plum tomatoes, halved and seeded
Canola oil
Saltt and freshly ground black pepper
3 tablespoons ketchup
1/4 cup prepared horseradish, drained
Juice of 1 lime
1 tablespoon honey
Few dashes of chipotle hot sauce
Few dashes of Worcestershire sauce
2 tablespoons chopped fresh tarragon

1. Preheat grill to high. Brush tomatoes with oil and season with salt and pepper and grill for 2-3 minutes until the skins are lightly charred.

2. Place tomatoes and remaining ingredients in a food processor and process until smooth. Add the tarragon and pulse a few times. Pour into a bowl and serve at room temperature.

Grilled Shrimp Escabeche
Serves: 4

1 pound medium shrimp (36-40), peeled and deveined
1/3 cup plus 2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large red onion, halved and thinly sliced
4 cloves garlic, thinly sliced
2 serrano chiles, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cups white wine vinegar
1 tablespoon granulated sugar
1 tablespoon kosher salt
2 bay leaves 8 sprigs cilantro, plus 3 tablespoons finely chopped cilantro leaves 1/2 cup thinly sliced radish
1/2 cup green olives, such as Picholine, pitted

Method:

1. Heat your grill to high.
2. Toss the shrimp in a bowl with 2 tablespoons of the olive oil and the salt and pepper. Grill the shrimp for 1-2 minutes per side or until just cooked through. Place the shrimp in a medium bowl.
3. Heat the remaining 1/3 cup olive oil in a medium saucepan on top of the grill over high heat. Add the onion, garlic and serrano chiles and cook, stirring until soft, 4-5 minutes. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, sugar, salt, bay leaves and cilantro sprigs and bring to a boil. Remove from the heat, immediately pour over the shrimp and stir to coat. Let cool to room temperature, and the cover and refrigerate for at least 8 hours or overnight, stirring the escabeche a few times during that time.
4. Transfer the escabeche with a slotted spoon, to a platter and garnish with the radish, olives and chopped cilantro. Serve cold.

2 ancho chiles
1 New Mexican red chile
1 pasilla chile
1 head garlic, cloves separated, peeled and coarsely chopped
3 tablespoons chopped fresh thyme
1/2 cup canola oil, plus more for brushing on shrimp
Salt and freshly ground pepper
2 lbs. prawns with head and shell on

Method:

1. Place chiles in a large bowl, cover with boiling water and let sit for 1 hour to soften. Remove chiles from the water, coarsely chop and place in the jar of a blender with 1/4 cup of the soaking liquid. Add the garlic, thyme and oil and blend until smooth, season with salt and pepper. Place the shrimp in a large bowl, pour the marinade over and let marinate for 20 minutes.
2. Preheat grill. Remove the prawns from the marinade and grill for 1½-2 minutes per side. Serve on brown paper bags.

1 lb large shrimp (31-40)
2 cups fresh lime juice
1 grapefruit, peeled, segmented and diced
1 orange, peeled, segmented and diced
1 mango, diced
1 large ripe tomato, diced
2 jalapenos, diced
1 red onion, diced
Extra virgin olive oil
1 tablespoon honey
1/4 cup chopped cilantro
Kosher salt and freshly ground black pepper

Method:

1. Bring large pot of salted water to a boil; add shrimp and cook for 1 minute. Drain well and place in a large bowl of ice water to stop the cooking. Drain well and place in a bowl. Add 1½ cups of the lime juice, cover and let sit in the refrigerator for 1 hour.
2. Add the remaining ingredients to the shrimp and stir well to combine. Season with salt and pepper.