Bromberg’s French Week Celebration Recipes: Shrimp with Herbes de Provence & Roasted Garlic

Jumbo Shrimp with Herbes de Provence and Roasted Garlic

Serves 6 people

2 dozen Jumbo Shrimp (16-20) size, peeled, de-veined with tail on

3 Tbs Fresh Chopped Oregano

3 Tbs Fresh Chopped Lemon- Thyme

1 bunch Chopped Parsley

2 Tbs Crushed Red Pepper

1 Tbs Roasted Garlic Puree

1 Whole Lemon cut in half

1 lb. unsalted butter

Salt and Pepper

Cooking on Revol Slate- Follow directions on the slate to season the cooking surface

Heat the Slate on a Gas Grill at 350 degrees. On a gas stove top in a medium size pan melt the butter slowly- do not bring to a boil. After butter is melted, remove from heat and add all herbs, roasted garlic, crushed red peppers, and ½ lemon fresh juice.  In a large mixing bowl, add all of the shrimp then pour the melted butter to the bowl and mix the shrimp with the butter. Season the shrimp with salt and pepper. Then spread the shrimp evenly on a sheet pan and place in a refrigerator for two hours. Place the chilled and marinated shrimp on the hot slate and cook on both sides for 4-6 minutes until the shrimp is fully cooked and pink. Have a container of water to spray the grill down while cooking the shrimp. The butter will melt and cause the grill to flame higher and you will need to keep the flames down with the water.