Butterflied “Grilled” Shrimp

Updated at: Wed, 18 Oct 2023 00:54:21 GMT

Step 1

Butterfly each shrimp by inserting the tip of a sharp paring knife along the inside curvature at the base of the head, if using head-on shrimp, or at the head end if using standard shrimp; cut along the length of the shrimp to the tail end, but stop short of slicing all the way through so the shrimp is not fully split in 2. Leave the tail intact. Remove and discard the vein, if present, then open up the shrimp, laying it cut sides against the work surface and gently press with your fingers until the hinged side of the shell cracks.

Step 2

In a wide, shallow dish, such as a pie plate, toss the shrimp with the lime juice and 1 teaspoon salt. Set aside at room temperature for 15 to 20 minutes.

Step 3

In a small bowl, stir together the tomato paste, Worcestershire, hot sauce and garlic. Rub the mixture onto the shrimp, coating all sides. Cover and refrigerate for at least 1 hour or up to 3 hours.

Step 4

In a 12-inch cast-iron skillet over high, heat 1 tablespoon oil until barely smoking. Add half of the shrimp and cook, occasionally stirring, until the interiors are opaque and the exteriors are nicely charred, about 5 minutes. Transfer to a platter. Using the remaining 1 tablespoon oil, cook the remaining shrimp in the same way. Serve with lime wedges.

Step 5

Don’t add the shrimp to the pan until the pan is smoking hot. High heat is key to getting a good, flavorful sear on the shells and doing so quickly so the shrimp remain tender and juicy.

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