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Floyd Cardoz -- the Top Chef Masters winner and North End Grill chef -- may live in New York, but the Mumbai seafood is always on his mind. For his Inspired Recipe, he decided to cook black pepper shrimp because it reminds him of his childhood and the spicy seafood that he still gravitates towards.
Watch the video above to learn more about Cardoz's early inspirations. You can also see his recipe in action above or just follow it below:
Grilled Black Pepper Shrimp
(As adapted from One Spice, Two Spice)
2 tablespoons black peppercorns
2 tablespoons coriander seeds
3 tablespoons extra-virgin olive oil
30 extra-large shrimp (about 2 pounds, 6 ounces), peeled and deveined
1/2 teaspoon sea salt
Juice of 2 limes
Make the spice rub and marinate the shrimp:
Grind the peppercorns and coriander seeds separately in an electric coffee/spice grinder until ground medium fine.
Combine the ground spices with the olive oil in a bowl and add the shrimp, tossing to coat well. Marinate the shrimp, covered and chilled, at least 6 hour and up to 24 hours.
To grill the Shrimp
Season the shrimp with sea salt.
Heat 1the grill to 375 degrees. Brush the grill with the canola oil. Carefully put the shrimp on the grill and cook about 3-5 minutes. Brush the top side of the shrimp with canola oil.
Turn the shrimp over and cook for 3-5 minutes more.
Remove from the grill and drizzle with the lime juice.