Floyd Cardoz's Black Pepper Shrimp

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves Four

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely ground black pepper
  • 1 tablespoon ground coriander
  • 1 pound large shrimp, shelled and deveined
  • 1 tablespoon fresh lime juice
  • sea salt

DIRECTIONS:

  • In a large, shallow dish, combine the olive oil, pepper and coriander.
  • Add the shrimp and turn to coat well. Cover and refrigerate overnight.
  • Light grill over high heat.
  • Stir the lime juice into the shrimp and season with salt.
  • Grill the shrimp until just cooked through, about three minutes per side.
  • Serve hot.
Melanie Dunea