Food Ingredients Seafood Shellfish Flay's Grilled Shrimp with Habanero-Garlic Vinaigrette 5.0 (4,117) 1 Review TV chef, owner of Bolo, Mesa Grill and Bar Americain in New York, and author of half a dozen cookbooks (including Bobby Flay's Grilling for Life), Flay prefers grilling head-on shrimp in the shell because they're less likely to dry out. His recipe here is an irresistible blend of garlicky, spicy and smoky flavors. Amazing Seafood Recipes By Bobby Flay Bobby Flay Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City. Food & Wine's Editorial Guidelines Updated on December 16, 2015 Save Rate PRINT Share Close Photo: Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Active Time: 15 mins Total Time: 25 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 6 garlic cloves 1/2 cup pure olive oil, plus more for brushing 1/2 habanero chile, seeded and chopped 5 tablespoons chopped cilantro 1/4 cup fresh lime juice 1 tablespoon honey Salt and freshly ground pepper 16 jumbo shrimp, deveined Directions Light a grill. In a small saucepan, combine the garlic and 1/2 cup of the olive oil and simmer over low heat until the garlic is golden brown, about 8 minutes. Transfer the garlic to a blender and pour the oil into a glass measuring cup. Let the oil cool slightly. Add the habanero chile to the blender with 1/4 cup of the cilantro, the lime juice and honey and puree. With the blender on, slowly add the garlic olive oil. Season with salt and pepper. Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until lightly charred, about 4 minutes per side. Shell the shrimp and transfer to plates. Drizzle with the vinaigrette, sprinkle with the remaining cilantro and serve. Suggested Pairing The chiles in this vinaigrette will overwhelm most wines. Instead, try a rebujito, the cocktail of choice during the local ferias, or street fairs, in southern Spain. Splash a couple of ounces of fino sherry in a glass, then add 7-Up and ice. It's low in alcohol, refreshing and delicious. Originally appeared: June 2005 Rate It Print