Succulent shrimp with butter and green peppercorns and a bit of spicy heat!

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Whether you make this recipe on the grill or in a pan, it will come out fantastic.

SERVES 4

12 to 16 shrimp
1 stick butter
2 garlic cloves, finely chopped
1 tablespoon green peppercorns, finely chopped
1 teaspoon cumin seeds, chopped
2 green chilies, finely chopped
½ teaspoon salt
lemon, for serving


  1. Clean the shrimp, but leave on the peel.
  2. In a bowl, stir together garlic, pepper, cumin, chili, and salt.
  3. Heat the pan and melt the butter. Add the spices, stir well. Add shrimp, and cook until pink.
  4. Serve with squeeze of lemon and a glass of chilled white wine.

TIP:

Photography by Gieves Anderson

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