# Tasty Big Ass Charred Shrimp

Costco U-15 shrimp, butterflied, buried in a lime, cilantro and 30-clove garlic butter, and charred hard on the grill.

Source page: https://madebetterwithbutter.com/recipes/big-ass-charred-shrimp/

- Category: Seafood, Grill, Party
- Prep: 45 min
- Cook: 4–6 min on the grill
- Serves: 3 lb of shrimp

## Ingredients

### The shrimp
- 3 lb U-14/15 shrimp, shell on, fresh or frozen, Costco's are already deveined

### The "rue"
- 3 sticks butter, start with ½–1 stick for the vegetables; you need all 3 to coat the shrimp and hold the vegetables on top
- 4 red onions, chopped small, more is better; shallots work too
- 30 garlic cloves, minced, really, about 30
- 1 big bunch cilantro, chopped, or 2 if you love it
- 2 limes, juiced

### Seasoning
- Smokin' Hot Garlic Pepper (World Spice), to taste
- Aleppo pepper, to taste
- salt, go easy; the lime does a lot of the work
- black pepper, to taste

## Steps
1. Make the "rue" first. Melt ½ to 1 stick of butter in a wide pan over medium heat, add the onions and garlic, and cook until they're fragrant and starting to caramelize.
2. Add the rest of the butter and let it melt into the vegetables. Stir in the cilantro and season with the Smokin' Hot Garlic Pepper, Aleppo pepper, black pepper and a little salt.
3. Squeeze in the lime juice last and mix everything together thoroughly. Taste it, then take it off the heat.
4. Rinse the shrimp. Costco shrimp come deveined, so you'll usually only need to pull out a little bit of vein.
5. Butterfly each shrimp with a knife, or better, good kitchen scissors. Cut from the vein side through toward the feet, leaving just enough attached that the shrimp opens up and sits flat.
6. Lay the shrimp out flat on large sheet pans, cut side up.
7. Pour the "rue" over the shrimp and use a silicone brush to make sure all the meat is well coated.
8. Heat the grill to high. Lay the shrimp on the grates feet side down, goodies up, and char for 1–2 minutes.
9. Turn the heat down to medium-high and give them another 1–2 minutes.
10. Flip and char the meat side. You'll lose a lot of the "rue" into the grill; that's fine, it was there to flavor the shrimp.
11. Watch them closely: you're looking for the meat to turn from translucent to opaque. Taste-test one when you think they're close, and pull them early rather than late.

## Notes
- Nothing is worse than overcooked shrimp. They keep cooking after they come off the grill, so it's better to pull early than serve your friends chewy, rubbery shrimp.
- U-14/15 means 14 to 15 shrimp per pound, so 3 lb is roughly 40–45 shrimp.
- The garlic pepper is [Smokin' Hot Garlic Pepper from World Spice](https://worldspice.com/blends/smokin-hot-garlic-pepper), the spice shop just below Pike Place Market.