If you broil your shrimp for cocktails you get even more flavor because we're skipping the ice bath and the water completely. We really like the extra boost of a simple sherry marinade, so if you have some sherry and a few more minutes, give it a try!
~serves 3-5 for appetizers
ingredients
*1/2 cup sherry
*1/2 cup water
*one pound peeled and deveined shrimp or prawns (about 15 count)
*olive oil
*salt
*1/2 cup sherry
*1/2 cup water
*one pound peeled and deveined shrimp or prawns (about 15 count)
*olive oil
*salt
In a bowl, add equal parts sherry and water - we're suggesting 1/2 cup each for a pound of prawns but just use less or more depending on your volume as long as you have equal parts. Soak your shrimp in the sherry/water bath for about 12 minutes. Go ahead and make sure your oven rack is on the second level from the top of the broiler, and preheat on "broil" for the last few minutes of the bath.
When your shrimp are done soaking, give them a quick rinse and then pat them dry with a paper towel. On a foil covered baking sheet (hello, easy clean up!) lay out your shrimp and then drizzle witholive oil and sprinkle with salt. Toss them a bit to coat, and then lay them out on the pan with a little room between each shrimp. Tuck the pan into the preheated oven and set your timer for 3 minutes. When time is up, flip the shrimp and put them back in the oven for an additional 2 minutes... and then they're done! Place them on a plate or in a bowl and directly into the refrigerator to cool unless you are serving them warm. These look lovely placed around the edge of a martini glass with a little cocktail sauce in the center and a lemon wedge garnish. Enjoy!
