Bobby Flay's Grill It! - Bobby Flay [69]
Whisk together the vinegar, garlic, mustard, honey, and salt and pepper to taste in a medium bowl until combined. Slowly whisk in the olive oil until emulsified. Let sit at room temperature while you prepare the salad. The vinaigrette can be made up to 8 hours in advance and refrigerated.
Heat your grill to high.
Brush the tomatoes, green onions, and bread on all sides with the canola oil and season with salt and pepper. Grill the tomatoes until slightly charred on all sides, 6 to 8 minutes. Grill the green onions until slightly charred and cooked through, 2 to 3 minutes per side. Grill the bread until lightly golden brown and crisp, 1 to 2 minutes per side.
Cut the tomatoes into quarters. Cut the green onions into thirds. Cut the bread into medium dice. Combine the tomatoes, green onions, red and yellow peppers, red onion, cucumber, and 2 tablespoons of the parsley in a large bowl, add half of the vinaigrette, and toss to coat. Let the mixture sit at room temperature for 15 minutes and then stir in the bread.
Transfer the bread salad to a large platter and top with the grilled shrimp. Drizzle with the remaining vinaigrette and garnish with the remaining 2 tablespoons parsley.
All-You-Can-Eat Shrimp with Green Onion, Garlic, and BBQ Spices
Nothing is more festive than a big platter of all-you-can-eat shrimp and a beer on a hot summer day. The spices used in the recipe are the same spices that you would normally find in a classic barbecue sauce. Of course, you can peel the shrimp before cooking them, but it won’t be as much fun.
Serves 4 to 6
¼ cup smoked sweet paprika
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pounds extra-large (26 to 30 count) shrimp, shell on
7 tablespoons canola oil
12 cloves garlic, coarsely chopped
½ cup thinly sliced green onion, white and green parts
Whisk together the paprika, ancho powder, brown sugar, cumin, salt, and pepper in a small bowl.
Put the shrimp in a large bowl, add the spice rub, and stir well to coat each shrimp.
Heat your grill to high.
Heat 3 tablespoons of the oil in a large cast-iron or stainless steel sauté pan on the grates of the grill. Add one-third of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in one-third of the green onions and transfer to a large platter or turn out onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
Grilled Shrimp with Smoked Chile “Cocktail” Sauce
No matter how bland or rubbery the shrimp, or how uninspired the sauce, shrimp cocktail seems to remain everyone’s favorite. Why not make it the star of the party, and not just the old standby? Replace plain boiled shrimp with gorgeously charred shrimp, hot off the grill, and turn that cocktail sauce on its head like I’ve done here. This sauce gets its kick from fresh and aromatic ingredients, such as peppery radishes, smoky chipotles, and refreshing lime juice. It beats anything from a bottle.
Serves 4
1¼ cups ketchup
2 tablespoons fresh lime juice
6 pink radishes, finely diced
1 large shallot, finely chopped
1 tablespoon pureed canned chipotle chiles in adobo
2 tablespoons prepared horseradish, drained
1 teaspoon honey
3 tablespoons finely chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
Perfectly Grilled Shrimp
Whisk together the ketchup, lime juice, radishes, shallot, chipotle puree, horseradish, honey, and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. The sauce can be made 8 hours in advance and refrigerated, but in that case do not add the cilantro until ready to serve.
To serve the shrimp, divide the sauce among 4 martini glasses and hang the shrimp from the rims.
Grilled Shrimp with Lemon-Basil Dipping Sauce
I can’t think of two ingredients more suited to each other than lemon and basil. Both are so fresh and just taste like