Roasted Butterflied Garlic Thyme Shrimp: Live, Love & Eat in Sayulita

My oldest daughter, Janna, used to live in Vancouver, British Columbia, and she loved the Roasted Butterflied Garlic Thyme Shrimp at a very upscale, locally sourced restaurant called Bishop’s. However, they were always full with a waiting list. So, what does a foodie do when she can't eat at the restaurant of her choice? She buys the cookbook, or in this case, Janna bought it for me, and then I made the specialty at home in her kitchen. And you too, can easily make this delicious recipe in your Sayulita kitchen!

Sayulita always has shrimp for sale at the seafood tienda, or even better, just 15 minutes by car (South of Sayulita) is the La Cruz seafood market, which will yield many options of shrimp. I personally love the really large variety. They are caught in the waters just outside of La Cruz, so it doesn't get more local than that!

So, here is Bishop’s recipe. It is simple to make and is succulent... As long as you don't overcook the shrimp! 

INGREDIENTS:

1 pound fresh shrimp in the shell

½ cup butter

1 large head garlic - Bishop’s recipe calls for 2 cloves, which isn't enough for me. I love a lot of roasted garlic.

¼ cup fresh thyme sprigs*

-* You can buy a thyme plant for about 25 pesos in most nurseries around Sayulita. This way you can use fresh leaves and stems, or alternatively, you can use dried thyme leaves.

One of the vendors at the Mercado del Pueblo (which opens again in November) sells good quality dried thyme. Use About 2 Tablespoons... Divided

METHOD:

Preheat oven to 400

Separate the thyme sprigs into leaves and stems

Peel the garlic and slice cloves into ¼” slices, or if small cloves, leave whole

In a saucepan over very low heat, simmer the butter with the garlic and thyme stems until butter is fragrant and garlic is very soft and a beautiful golden color. If no fresh thyme available, add 1 Tablespoon dried leaves to the butter.

Remove thyme stems and discard

Save roasted garlic and butter separately

Split the shrimp shells down the back - I like to use kitchen scissors to make it easy.

Remove and discard any veins

Lay out the shrimp on a baking sheet; flesh side up

Brush generously with the garlic thyme scented butter

Scatter thyme leaves and roasted garlic cloves over shrimp

Roast in the oven 2-5 minutes (depending on the size). I like to check every 30 seconds, starting at 2 minutes, because remember, you do not want to overcook the shrimp!

These are fun to eat with your hands, popping the succulent morsels in your mouth. I also have made these cooked out of the shell, but roasting in the shell brings out much more flavor than cooking them peeled. Ahhh… Oh so yummy!

A wine suggestion: Serve with a crisp cold Pinot Grigio bought at Sayulita Wine Shop or from numerous tiendas around the village.  

If you want a dessert to impress your guests stay tuned for my next column… The BEST crème brule you have ever tasted!

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