BLACK AND WHITE PEPPER SHRIMP

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Black and White Pepper Shrimp image

Made with Sustainable Sourcing Peppercorns, one of Martha's Finds, these spicy grilled shrimp will quickly become a family favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 pound jumbo shrimp, preferably head-on
1 tablespoon black peppercorns
2 teaspoons white peppercorns
1 1/2 tablespoons Maldon sea salt
3 tablespoons safflower oil
Vietnamese Dipping Sauce for Pepper Shrimp
8 sprigs fresh cilantro, for garnish

Steps:

  • Place six to eight 10-inch wooden skewers in cold water for 10 minutes to soak. This will prevent them from burning on the grill.
  • Starting with the tail end of each shrimp, gently push a skewer under the shell along the back of the shrimp until it just comes to the head. Set shrimp on a baking sheet; set aside.
  • Preheat a grill pan or grill to medium-high.
  • Using a mortar and pestle or a spice grinder, coarsely grind both peppercorns. In a small bowl, mix together ground peppercorns and salt. Drizzle shrimp with safflower oil and sprinkle with salt and pepper mixture.
  • Place shrimp on grill and cook until prawns become light pink and slightly charred, about 2 minutes. Turn and continue to cook until shrimp are cooked through, 1 1/2 to 2 minutes more. Serve with dipping sauce, garnished with cilantro.

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