Simple Jumbo Shrimp

Name: Simple Jumbo Shrimp
Ingredients: 2 tablespoons rice wine vinegar; 2 teaspoons gluten-free soy sauce; 3 tablespoons toasted sesame oil; 24 sprigs cilantro (coriander); 24 sprigs cilantro (coriander); Freshly ground black pepper; 24 jumbo shrimp in the shell (about 2¾ pounds), butterflied

Preparation info

Serves
8
as a First Course

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This is a fresh-tasting first course. Or serve with pasta for an elegant dinner.

For this dish the shrimp are butterflied (headless and cleaned of feelers but with shell and tail on) by laying them on their sides and cutting in half—parallel to the cutting surface—from head end to just before the tail.

Ingredients

3 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2

Starter
Pescatarian

Method

Heat the oven to 500°F with a rack in the center.

Combine the sesame oil, vinegar, soy, and pepper to taste. Rub the shrimp with about half of the oil mixture. Place in an 18-×-13-×-2-inch roasting or broiling pan. Arrange the shrimp so that their shells are up and the fleshy ends are separated