Pete Evans' My Grill

by Celia Sin-Tien Cheng
May 27, 2011

My Grill
Pete Evans
(Weldon Owen, 2011)
$30

This Memorial Day weekend, try out a recipe from My Grill. The dishes from Australian celebrity chef Pete Evans’ first cookbook launched in the U.S. are perfect for the long weekend and the entire grilling season.

I’ve had the pleasure of tasting Chef Evans’ delightful cuisine several times. I’m always impressed by the ease with which he combines ingredients from different cultures into wonderful compositions. From Japanese pancakes with scallops and shiitake mushrooms to the best grilled Turkish lamb sandwich, his dishes are packed with flavors that meld together effortlessly. Chef Evans’ 100 recipes that incorporate flavors from all over the world are best shared with friends and family.

Here’s a simple grilled shrimp recipe that proves good food doesn’t need to be complicated. Happy grilling!

SHRIMP WITH CHILE, OREGANO & OLIVE OIL

SERVES 4
½ cup extra-virgin olive oil
1 tablespoon dried oregano
1 tablespoon chopped fresh
oregano leaves
1 tablespoon red pepper flakes
1 tablespoon chopped fresh parsley
finely grated zest of 1 lemon
1 garlic clove, finely chopped
16 jumbo shrimp, shell on, butterflied from underneath

Set up the outdoor grill for direct-heat cooking over high heat. Mix the olive oil with the dried and fresh oregano, red pepper flakes, parsley, lemon zest, garlic and some sea salt and cracked black pepper. Brush the shrimp generously with the oil mixture.
Place the shrimp, shell side down, on the grill and cook for 3 minutes, then turn over and cook for another 30 seconds until just opaque. Remove from the grill, brush the remaining oil mixture over the shrimp and serve.