1 pound large Texas shrimp, shell-on
8 cloves garlic, peeled
8 Serrano chiles, stems and seeds removed, minced
4 T. fresh Texas cilantro, minced
1 T. freshly squeezed lime juice
8 T. hot melted butter
32 Texas baby zucchini
1 T. olive oil
1 Texas red onion, peeled and cut into rings
combine mashed garlic with minced Serrano chiles,
minced cilantro, lime juice and hot melted butter.
Remove shrimp from the refrigerator. Brush shrimp
with some garlic cilantro butter. Place shrimp under a
hot broiler and cook just until shrimp are done (about 5
minutes depending on broiler and height of rack).
Reserve remaining cilantro garlic butter for
presentation.
Heat a heavy skillet until very hot. Add zucchini slices
and cook to sear zucchini. Do not overcook.
Alternatively, zucchini slices can be cooked under a
hot broiler. Similarly, cook red onion slices in a very
hot skillet to lightly caramelize.
Divide and arrange zucchini slices on the bottom of
four dinner plates. Arrange shrimp over the zucchini.
Drizzle the extra cilantro garlic butter over the shrimp
and the zucchini. Garnish with red onion.
the shell with a sharp paring knife. Leave the legs intact.
Open the shrimp (like a butterfly) and flatten; the legs will be
on the bottom side. Arrange the split shrimp in a single layer
on a sheet pan. Cover and refrigerate until ready.
In a small saucepot, add garlic with enough water to cover it.
Bring the water to a boil, then lower to simmer until the garlic
cloves are soft (about 20 to 30 minutes). Drain off the water.
Allow to cool.
winning Chef Ben Berryhill creates refined Southwest dishes impressive to the most discerning palate.