And you thought Jumbo Shrimp was an oxymoron – meet Extra Colossal Shrimp. Also know as U-10, they are shrimp so big that it takes less than 10 of them to make a pound. In this case, 5 of these bad boys weighted in at 16.75 ounces.
The only preparation worthy of shrimp like these was to season them lightly and toss them on the grill.
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon sea or kosher salt
1 teaspoon Chesapeake Bay seasoning
5 raw Extra Colossal Shrimp, grill-cut (shell on, but deveined and butterflied)
Combine lemon juice, olive oil, salt, and seasoning in a bowl. Mix to combine. Add the shrimp and toss to coat. Stash in the fridge while you get the grill fired up.
Set the grill up for a direct cook over medium-high (400°F) heat. Arrange the shrimp on the grate and grill until the shell is pink and the flesh opaque, about 4 minutes per side. These shrimp were big enough that I also grilled them for 2 minutes on edge with the tails up.
So tasty even my never-had-a-shrimp-that-wasn’t-breaded niece liked them. The shell holds the juices in, so they end up sweet and tender with just a hint of smoke. They were the perfect appetizer.
Shrimp are practically free – 2 ounces are just 1 Weight Watchers point and only 65 calories.