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Black and White Pepper Shrimp

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

  • servings: 2

Ingredients

  • 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 Recipe
  • 8 sprigs fresh cilantro, for garnish

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Preheat a grill pan or grill to medium-high.

  4. Step 4

    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.

  5. Step 5

    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.

Source
The Martha Stewart Show