Rima Olvera & Peter Norman’s Grilled Fresh Shrimp with Tarragon and Pistachio Butter
20 large fresh shrimps, cleaned by cutting through the back of the shell with scissors, removing the sand vein, but leaving the head attached (if you simply insist on it, you can remove the heads, but they look and taste much better with them on..)
Carefully butterfly the shrimp tails (open them, but leave the shell whole from the back to hold the butter while roasting..)
2 sticks (200 grams) unsalted butter, softened,
3-4 cloves fresh garlic,
1 bunch fresh tarragon leaves,
about 1/4 cup fresh flatleaf parsley,
splash of Pastis, Pernod, or white wine,
zest from 1 lemon,
several turns fresh ground black pepper,
1/4 cup of shelled crushed pistachios,
big pinch sea salt-
Process all in food processor.
Spread each opened shrimp tail (look at photo) with a thick layer of the butter, and roast on top rack of oven, on hottest temp/"broil", for about 4-5 minutes.
Serve immediately, with fresh lemon wedges (Meyer’s if available) nice sourdough bread, a frisee and lettuce salad, and a few bottles of crisp, dry white wine (like Sancerre, or good unoaked Sauvignon Blanc)
Hope you enjoy this as much as Peter and me!!!
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