{"id":4256,"date":"2013-08-30t10:06:21","date_gmt":"2013-08-30t14:06:21","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=4256"},"modified":"2017-09-15t16:01:26","modified_gmt":"2017-09-15t16:01:26","slug":"grilled-head-on-wild-gulf-shrimp-with-lemon-thyme","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/grilled-head-on-wild-gulf-shrimp-with-lemon-thyme\/","title":{"rendered":"grilled &#8220;head-on&#8221; wild gulf shrimp with lemon + thyme"},"content":{"rendered":"<p><em>serves 2<\/em><\/p>\n<ul>\n<li>8 whole head on wild gulf shrimp (8-10 count per lb.)<\/li>\n<li>1 cup olive oil<\/li>\n<li>1\/2 t garlic, minced<\/li>\n<li>juice from 1\/2 a lemon<\/li>\n<li>1 t lemon zest<\/li>\n<li>1 1\/2 t fresh thyme leaves, coarsely chopped (save a sprig for garnish)<\/li>\n<li>1 t italian parsley, coarsely chopped for garnish<\/li>\n<li>red pepper flakes, pinch<\/li>\n<li>kosher salt and pepper, pinch<\/li>\n<li>dab of butter for sauce, optional<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-6423 size-full\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2014\/04\/deveining-shrimp.jpg\" alt=\"deveining-shrimp\" width=\"400\" height=\"236\" srcset=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2014\/04\/deveining-shrimp.jpg 400w, \/\/www.bulkreeftv.com\/wp-content\/uploads\/2014\/04\/deveining-shrimp-300x177.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p>with scissors or a small sharp serrated knife, slice along the back of shrimp tail.<\/p>\n<p>remove dark vein under cold running water, leaving the shell on. if orange or yellow roe or fat is present, you can remove it if you wish, i usually leave it in (it tastes good)<\/p>\n<p>combine all ingredients and marinate shrimp for 1-2 hours. let shrimp come up to room temp.<\/p>\n<p>&nbsp;<\/p>\n<p>when ready to grill, let as much marinade as possible drip off of each shrimp and transfer to a plate. if shrimp have too much olive oil on them they will over flame on the grill. while grilling shrimp (about 3 min a side or until just opaque in the center), bring remaining marinade to a boil in a small saucepan. you can add a little butter to sauce if you want. arrange shrimp on platter and spoon a little of the reduced marinade (sauce) over them. make sure to get nice pieces of garlic and thyme over all the shrimp. garnish with parsley, lemon wedges and a sprig of thyme.<\/p>\n<p><b>enjoy!<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>get ready to suck the essence from the heads, peel tails, lick your fingers and enjoy refined dining at it&#8217;s best!<\/p>\n","protected":false},"author":4,"featured_media":6093,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[322,21],"class_list":["post-4256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-grilled-shrimp","tag-shrimp"],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/4256","targethints":{"allow":["get"]}}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=4256"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/4256\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6093"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=4256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=4256"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=4256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}