Recipe courtesy of Chris Holmes
1 hr 45 min
30 min
1 hr
15 min
4 servings


  • 2 pounds fresh shrimp, butterflied and deveined with pants on* (36 to 40 per pound head-on count)
  • 1/4 cup minced garlic
  • 4 tablespoons garlic powder
  • 8 tablespoons bronzing seasoning
  • 1 cup extra-virgin olive oil


Toss all ingredients in bowl until shrimp are well coated with seasoning and oil.

Allow shrimp to marinate in refrigerator for at least 1 hour.

Heat griddle to medium-high.

Cook shrimp on griddle, stirring frequently. Cook until shrimp are pink and seasoning becomes crusty.

Cook's Note

*"Pants on" shrimp refers to peeling the shrimp and removing all but the last segment of the shell that contains the tail. This makes a nice presentation and provides a "handle" for eating the shrimp. The meat will pop out of the tail section with a gentle squeeze.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Recipe courtesy of Chris Holmes

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