Grilled Shrimp with Garlic-Red Chile-Thyme Marinade (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Ingredients:
2 ancho chiles |
1 new mexican red chile |
1 pasilla chile |
1 head garlic, cloves separated, peeled, and coarsely chopped |
3 tablespoons chopped fresh thyme leaves |
1/2 cup olive oil, plus more for brushing on shrimp |
salt and freshly ground pepper |
2 pounds shrimp or prawns, head and shell on |
Directions:
1. Place chiles in a large bowl, cover with boiling water, and let stand for 1 hour to soften. Remove chiles from the water, coarsely chop, and place in the jar of a blender. Add the garlic, thyme, and oil and blend until smooth. Season, to taste, with salt and pepper. Place the shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
2. Preheat a grill to high. Remove the prawns from the marinade and grill for 1 1/2 to 2 minutes per side, with the cover closed. Serve on brown paper bags, if desired.
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