Grilled Shrimp "Boil"

Name: Grilled Shrimp "Boil"
Prep time: 25 min
Total time: 55 min
Ingredients: 2 sticks unsalted butter; 6 cloves garlic, crushed; 3 tablespoons Old Bay Seasoning; Coarse salt; 3 lemons, 1 halved, 2 cut into 1/2-inch-thick slices; 2 1/4 pounds new potatoes, halved if large; 4 ears corn, cut into 1-inch pieces; Safflower oil, for brushing; 2 pounds jumbo shrimp, shells on, deveined if desired

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Prep Time: 25 minutes

Total: 55 minutes

Author : Martha Stewart

Ingredients

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2 sticks unsalted butter6 cloves garlic, crushed3 tablespoons Old Bay SeasoningCoarse salt3 lemons, 1 halved, 2 cut into 1/2-inch-thick slices2 1/4 pounds new potatoes, halved if large4 ears corn, cut into 1-inch piecesSafflower oil, for brushing2 pounds jumbo shrimp, shells on, deveined if desired

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Instructions

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Step 1

Heat butter with garlic in a small saucepan over medium heat until melted. Simmer 1 minute. Stir in Old Bay and season with salt. Squeeze juice of halved lemon into butter mixture (reserve halves). Remove from heat; cover to keep warm.

Step 2

Cover potatoes with 2 inches cold water in a large pot; bring to a boil. Add 2 tablespoons salt, reduce heat to a simmer, and cook until potatoes are just tender when pierced with the tip of a sharp knife, about 12 minutes. Add corn and squeezed lemon halves; return to a boil, then drain.

Step 3

Preheat grill to medium-high. Brush grates with oil. Toss potatoes, corn, shrimp, and sliced lemons with 2 tablespoons butter mixture in a large bowl. Grill, turning occasionally, until shrimp are cooked through and potatoes, lemons, and corn are marked in spots, about 3 minutes for shrimp, 4 to 5 minutes for vegetables and lemons. Transfer to a large bowl; toss with 1/2 cup butter mixture. Serve with remaining butter mixture on the side.