wild texas gulf shrimp on the barbie!

last sunday we celebrated the second annual monahan’s seafood shrimp boil. fishmongers and friends got down and dirty with spicy boiled, fat, wild texas gulf shrimp, andouille sausage, fantastic sweet michigan corn on the cob, local potatoes, onions and garlic from the farmers market. fresh thyme and zatarains crab boil seasoning topped it off. last year’s shrimp boil was in june. it was a fine way to kick off the summer but this year, in the thick of harvest season, it couldn’t have been better! lisa made an amazing caprese salad with local tomatoes and basil that went perfectly with the spicy pile of goodness heaped on the table.

as usual i went a little heavy on portions, not knowing exactly how many would show up. we had around 5 pounds of shrimp left and i needed to cook it. monahan’s offers nothing but wild caught gulf shrimp. we prefer the firmness and flavor over the farm raised, while at the same time we’re supporting our gulf shrimpers and their communities. what could be better than grilled whole shrimp with lemon, fresh thyme and garlic? this dish is a great appetizer or entrée, a bit messy to eat, but well worth the effort. so get ready to suck the essence from the heads, peel tails, lick your fingers and enjoy refined dining at it’s best! here’s the recipe.