Grilled Shrimp with Garlicky Pea Purée

 

If fresh peas are out of season, frozen peas may be substituted. Serves 4 to 6 as an appetizer.

Purée:

2 cups fresh peas or 12 ounces frozen peas, defrosted, room temperature

1/4 cup fresh lemon juice

1 large garlic clove, chopped

2 tablespoons extra-virgin olive oil, plus extra as needed

1 teaspoon finely grated lemon zest

1/2 teaspoon Tabasco, or to taste

1/4 teaspoon crushed red pepper flakes

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Marinade:

1 garlic clove, minced

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

2 teaspoons Tabasco or hot sauce

1 teaspoon salt

Pinch of sugar

 

1 pound medium (21/25) shrimp, peeled, tails intact, deveined

 

If using fresh peas, fill a medium saucepan halfway with water (do not add salt as this will toughen the peas) and bring to a boil. Add the peas and cook until bright green in color and tender, 3 to 4 minutes. Drain and rinse with cold water to stop the cooking process. Transfer to the bowl of a food processor. Add the remaining puree ingredients and process to blend. (If using frozen peas, skip the first step and add the peas with the remaining ingredients to the food processor and process to blend). If purée is too thick, add more olive oil to achieve desired consistency. Taste for seasoning. Whisk all of the marinade ingredients in a large bowl. Add the shrimp and turn to coat. Refrigerate for 30 minutes. Prepare the grill for direct cooking over high heat. Thread shrimp on skewers. Grill over high heat with the lid closed until just cooked through, turning once, 2 to 4 minutes. Serve the shrimp warm with the pea purée for dipping, or spoon dollops of the pea puree over the shrimp. This is a great beat-the-heat recipe for the summer.  If you like this you might also enjoy these recipes from