Meat the DCS Grill

ManualsBrandsDCS ManualsGrill AccessoriesACC-48 48" On Cart Grill Vinyl Cover with Innerflow Section in Black

MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Spicy Grilled Chile

and Lime Shrimp

Skewers

SERVES 4

You will need four 12-inch metal skewers for this recipe.

Marinade

3 tablespoons olive oil

1 jalapeño chile, stemmed, seeded, and minced

6 garlic cloves, minced

1 teaspoon grated lime zest

plus 5 tablespoons juice (3 limes)

½ teaspoon salt

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

Shrimp

1½ pounds extra-large shrimp (21 to 25 per pound),

peeled and deveined

½ teaspoon sugar

1 tablespoon minced fresh cilantro

1. FOR THE MARINADE: Process all ingredients in

food processor until nely ground, about 20 seconds.

Transfer marinade to medium bowl; set aside 2 tablespoons

marinade for nishing shrimp.

2. FOR THE SHRIMP: Pat shrimp dry with paper towels.

Using paring knife, make shallow cut down outside curve

of shrimp to open up esh. Add shrimp to bowl with

marinade and toss to coat. Cover bowl and refrigerate

for at least 30 minutes or up to 1 hour. Thread marinated

shrimp tightly onto 4 skewers (8 to 9 shrimp per skewer),

alternating direction of heads and tails. Sprinkle 1 side of

shrimp skewers with sugar.

3. Turn all burners to high, cover, and heat grill until

hot, about 15 minutes. Leave primary burner on high and

turn other burner(s) to low.

4. Clean and oil cooking grate. Place skewers, sugared

side down, over hotter side of grill and cook, uncovered,

until lightly charred, 3 to 4 minutes. Flip skewers and move

to cooler side of grill. Cover and continue to cook until

shrimp are uniformly pink, 1 to 2 minutes.

5. Holding skewers with potholder, use tongs to

slide shrimp o skewers into medium bowl. Add reserved

marinade for nishing shrimp and toss to coat. Transfer

shrimp to platter and sprinkle with cilantro. Serve.

TECHNIQUE:

HOW TO SKEWER SHRIMP

Butterflying the shrimp helps the marinade penetrate

the meat and exposes more surface area to which the

finishing sauce can cling. Packing the shrimp head-

to-tail on the skewers makes a more compact mass,

which allows the shrimp to stay on the grill longer

without drying out so that a good char develops.

1. Using paring knife, make

shallow cut down outside

curve of shrimp to open up

flesh.

2. Alternate direction of each

shrimp as you pack them

tightly onto skewer (you

should have 8 to 9 shrimp per

skewer).