2 Tbs. black peppercorns, toasted and ground
12 cardamom pods, toasted and ground
3 garlic cloves, minced
1 Tbs. minced fresh ginger
Zest and juice of 2 limes
1½ lbs. 16 to 20 count shrimp, peeled and deveined
1/4 cup extra-virgin olive oil
1 Tbs. kosher salt
Pre-soaked wooden skewers
1/2 bunch of scallions, sliced thin (green and white sections)
Prepare a medium grill, or set a gas grill to 325°F. When using hardwood charcoal, set the grill up to provide direct and indirect heat by placing the coals in only one half of the bottom area of the grill.
Combine the pepper, cardamom, garlic, ginger, lime zest, and lime juice. Add the shrimp and toss. Place six to eight shrimp on a skewer (depending on size), leaving just a small space in between the shrimp to help them cook evenly. Drizzle the olive oil on the shrimp and sprinkle with salt.
Place the skewers on the grill grate on the side with no coals. Grill the shrimp for two minutes per side, or until pink. If you want a darker char, move them over the direct heat of the coals for a few seconds.
Place the skewers on a platter and garnish with the scallions.
Three grilling recipes with chef Jeremiah Bacon
