Ingredients

The following ingredients have 4 Servings
  • 1.5 lb uncooked large shrimp, (peeled and deveined)
  • kosher salt and black pepper
  • Extra virgin olive oil
  • 1 small head garlic. (top trimmed off)
  • 1 cup chopped fresh cilantro leaves, (or basil if you can't use cilantro)
  • 1 lime, (juice of)
  • 1 tbsp dry white wine
  • 3 to 4 tbsp Extra virgin olive oil
  • 2 tbsp chili paste,

Instruction

  • Preheat your oven to 400 degrees F.
  • Roast the garlic: Trim the top off the garlic head to expose a bit of the cloves, but keep the garlic cloves intact. Drizzle generously with olive oil and wrap in foil. Roast the garlic in the heated oven for about 10 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. then peel and crush or chop the roasted garlic as finely as possible. (See cook's tip #1)
  • Prepare the sauce: In a small bowl, combine the roasted garlic with the remaining sauce ingredients of fresh cilantro (or basil if you can't have cilantro), lime juice, white wine, extra virgin olive oil and chili paste (harissa is also an excellent option here). Whisk together and set aside.
  • Grill the shrimp: Heat an outdoor grill or an indoor griddle or cast iron skillet over high heat. Pat shrimp dry and season with salt and pepper, drizzle a little extra virgin olive oil and toss. Arrange shrimp on heated surface and cook for about 2 on one side or until the shrimp turns just pink, then flip over and cook until the shrimp turns just pink, maybe another 1 to 2 minutes (even the largest shrimp will be ready within about 5 minutes, so be careful not to overcook it).
  • Toss the shrimp with the sauce and serve! Immediately toss the grilled shrimp in the delicious roasted garlic sauce.