Name: Pickled Grilled Shrimp with Ancho Butter and Pineapple-Mango Salsa
Total time: 50 minutes, plus more for pickling
Yield: 6 to 8
Ingredients: SHRIMP; Kosher salt; 2 tsp whole black peppercorns; 2 bay leaves, preferably fresh; 2 limes, divided; 3 lb/1.4 kg colossal raw shrimp (13 to 15 count), peeled and deveined, tails on; 1 cup/240 ml cider vinegar; ½ cup/120 ml extra-virgin olive oil, plus more for drizzling; 1 large shallot, sliced; 1 serrano or jalapeño, sliced; ½ cup/12 grams cilantro leaves and tender stems, torn or roughly chopped; 2 garlic cloves, smashed; SALSA; 2 cups small diced pineapple, from ½ large pineapple (11 oz/300 grams); 1 large mango, peeled and cut into a small dice (14 oz/400 grams); ½ cup/12 grams cilantro leaves and tender stems, minced; ½ cup/75 grams finely diced red onion; 1 red Fresno chile, seeded and finely diced; 1 tsp lime zest plus 1 Tbsp juice; Kosher salt; ANCHO BUTTER; 4 tsp ground ancho chile; ½ tsp smoked paprika; 1½ sticks (¾ cup/175 grams) unsalted butter; Kosher salt

Preparation

These pickled shrimp are deeply aromatic thanks to a long soak in a brine perfumed with lime, chiles, garlic and cilantro. Adding oil to the brine tempers the sharpness and prevents the shrimp from becoming rubbery, though they will become firmer in texture the longer they pickle. A quick char and toss in earthy ancho butter offsets the bright, pickled flavor.

Cook and pickle shrimp. In a HexClad 8QT/7.5 L Hybrid Stock Pot, combine 3 quarts/3 L water, peppercorns, bay leaves and 2 tablespoons salt. Halve one lime, squeeze juice into water and drop in halves. Bring to a boil over medium-high, reduce heat to a simmer, add shrimp and cook just until pink and opaque, about 2 minutes. Drain and discard aromatics; set shrimp aside.
In a large bowl or ziptop bag, combine vinegar, oil, shallot, serrano, cilantro and garlic. Whisk to combine, then fold in shrimp and juice of remaining lime. Press plastic wrap directly on surface of mixture, ensuring shrimp are coated, or if using a bag, squeeze out air and fold top down. Refrigerate for 4 to 6 hours.
Make salsa. In a medium bowl, combine pineapple, mango, cilantro, onion, chile and lime zest and juice. Toss to combine, then season with salt. Cover and refrigerate until ready to serve, or up to 2 hours in advance.
Grill shrimp and make ancho butter. Preheat grill on medium-high (about 450°F/230°C) for at least 15 minutes with a HexClad Hybrid BBQ Grill Topper in center of grates.
In a HexClad 1QT/1 L Hybrid Saucepan, add chile and paprika. Place at edge of grates, not directly over heat. Cook until spices are fragrant, 30 seconds to 1 minute. Add butter and salt and cook until melted, 5 to 7 minutes.
Remove shrimp from pickling liquid and pat dry. Working in two batches, add shrimp to heated grill topper and cook, tossing occasionally, until lightly charred, 2 to 3 minutes. Transfer to a serving platter and repeat with remaining shrimp.
Spoon ¼ cup/60 ml ancho butter and 1 cup/170 grams salsa over shrimp. Serve shrimp with extra butter and remaining salsa alongside.

MAKE AHEAD TIPS

You can make the ancho butter up to three days in advance and refrigerate. Rewarm, stirring well, before serving.

Pickled Grilled Shrimp with Ancho Butter and Pineapple-Mango Salsa

What You Need

Ingredients

Preparation

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