Ingredients:
- 800g large shrimps
- salty
- lemon pepper*
For the butter:
- 80g butter (unsalted)
- 3 cloves of garlic (fine)
- 1/2 tsp coarse salt
- 1 tsp piripiri flakes (or chili flakes)
- Fresh chives (fine)
Supplies:
- Barbecue with lid
- The Windmill Oven Dish
- Sharp knife
- Tongs/cooking tweezers
Preparation method :
- Light the barbecue and heat it to approximately 180°C. Set up the barbecue for 50% direct and 50% indirect use.
- Clean the shrimp. If you bought them peeled, double-check that the intestinal tract has been removed.
- Season the shrimp with salt and lemon pepper (to taste)
- Place the baking dish on the grill rack on the indirect side. Melt the butter, garlic, salt, and PiriPiri flakes in it.
- Grill the shrimp on both sides on the grill. When they're done, transfer them to a baking dish with butter.
- Lower the barbecue temperature to 100°-120°C
- Confit the shrimp in the oil for about 15 minutes.
- Sprinkle with some chives and serve immediately.
Possible side dishes:
- Bread
- fries/chips
- Pasta
- Tomato salad
- Etc.
You can easily make lemon pepper yourself by grating the zest (peel) of an organic (washed) lemon. Then dry it (e.g., in the oven). Mix this with peppercorns and a tiny pinch of salt (to prevent moisture) and grind it in a small mill. (The proportions of zest and pepper depend on the quality of the produce.)
Enjoy your meal!