Purchase wild, raw, shrimp. Shrimp are usually rated by size. For this dish you want shrimp that numbered 15 – 16, ( 12 is best but I have a hard time finding these in the center of Iowa!). This is the number of shrimp you will usually get in one pound. The higher the number, the more shrimp per pound, but shrimp will be smaller. I simply figure 6 per person, and just ask for that number of shrimp.
Shrimp
One pound raw, wild, 16-count shrimp you have cleaned and chilled. I like to leave a bit of the tail on each shrimp as it makes a nicer presentation.
1/2 teaspoon dill leaf
1/4 teaspoon celery salt
1/2 teaspoon freshed cracked, black pepper.
zest of one half small lime
juice of half a lime
3 tablesppon extra virgin olive oil
In large bowl mix above ingredients, stirring gently to coat all the shrimp.
On hot grill that has an oiled grate, lay out shrimp so they are not touching. Turn grill to medium high and grill 3 minutes. Turn and grill an additional 2 minutes, or until grilled to your personal preference. Shrimp will turn a light pink and curl as they cook.
Remove to covered dish.
Glaze
Juice of 1 small lime
Zest of 1/2 small lime
2 tablespoons truffle infused oil
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
Mix glaze ingredients and heat gently until just warm. Fold in shrimp to coat. These can be served immediately, or served chilled for an impressive appetizer.
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