serves 4
Greece in the summer is about being outside, under the hot sun, near the water, sea salt spraying on the breeze and seafood sizzling nearby. The quaff of choice is often a glass of milky-white ouzo on ice, the perfect foil to smoky seafood. This simple grilled shrimp dish is flavored with Greece’s national spirit.
2 pounds (900 g) large shrimp, unpeeled
1 teaspoon whole black peppercorns
½ teaspoon coriander seeds
Grated zest of 1 lemon
1 garlic clove, minced
Salt
1 cup (240 ml) strained fresh lemon juice
½ cup (120 ml) ouzo
Devein the shrimp, but leave the shells and tails intact.
In a mortar, crush the peppercorns, coriander seeds, lemon zest, garlic, and salt using the pestle until the mixture is a thick paste. Transfer the spice mixture to a large stainless steel bowl, add the lemon juice and ouzo, and whisk to combine. Add the shrimp, toss well, cover, and refrigerate for at least 30 minutes or up to 3 hours.
Heat a grill to high.
Thread 4 shrimp each onto four 8-inch (20 cm) metal skewers, skewering them through at their thickest point, near the upper part of their body. Grill for about 4 minutes on each side, or until the shells turn bright red. Remove from the grill and serve, either on the skewers or off.
