Niall’s grilled shrimp recipe, discovered in Uncle Bruce’s ATK grilling book.
- 1 teaspoon grated fresh lime zest
- 5 Tablespoons fresh lime juice (~3 limes)
- 3 Tablespoons olive oil
- 1 seeded and chopped jalapeño chile
- 1 Tablespoon chopped fresh cilantro
- 6 minced garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 + 1/2 pounds large shrimp, peeled, deveined, and butterflied
- 1/2 teaspoon sugar
1. FOR THE MARINADE: Combine all of the ingredients in a bowl. Measure out and reserve 2 tablespoons of the marinade for serving.
2. FOR THE SHRIMP: Pat the shrimp dry with paper towels, add them to the remaining marinade and toss to coat. Cover and refrigerate for 15 minutes. Remove the shrimp from the marinade and thread them onto skewers. Sprinkle one side of the shrimp with the sugar.
3. Turn all the burners on a gas grill to high, cover, and heat the grill until hot, about 15 minutes.
4. Clean and oil the cooking grate. Place the shrimp, sugared side down, on the grill. Cook, covered, until lightly charred, 3 to 4 minutes
5. Flip the shrimp and slide them to the cooler part of the grill, and turn off all the burners. Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes.
6. Remove the shrimp from the skewers, toss with the reserved 2 tablespoons of marinade, and serve.
This is from America’s Test Kitchen, and is very good.
- 1 ¼ lbs ground turkey
- ½ cup whole-milk ricotta cheese
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- (I tablespoon canola oil, if cooking in frying pan)
Combine the ground turkey, cheese, salt, pepper, Worcestershire sauce, and mustard in a medium bowl until blended. Divide the meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 1” thick patty. Repeat with the remaining portions.
Grill the burgers over medium fire until dark spotty brown on the bottom, about 7 to9 minutes. Turn them over, and continue to grill for 7 to 9 minutes longer. The centre needs to be completely opaque.
Heat the oil in a large heavy skillet over medium heat until very hot. Swirl the oil to coat the bottom. Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes. Turn the burgers over; continue to cook for 3 to 4 minutes longer. Reduce the heat to low, and cover, with the lid slightly ajar to allow steam to escape, and continue to cook for 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until the centre is completely opaque.
Serve on crusty buns with lettuce, tomato slices, red onion slices and mayo.