檸檬牛油燒烤大蝦
Easy
大蝦串燒至微焦香，再拌入香濃嘅檸檬牛油蒜蓉汁，做法簡單但食落好有feel。
Cooking Steps
12
STEP 1 OF 12
印乾大蝦
USES
虎蝦, pat dry (680 克)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗用廚房紙大力印實大蝦，確保煮之前蝦身無多餘水分。
STEP 2 OF 12
整牛油汁
USES
鹽 (0.5 茶匙)·無鹽牛油, (for sauce) melted (60 克)·檸檬汁, (for sauce) freshly squeezed (4 湯匙)·辣椒碎, (for sauce) to taste (0.5 茶匙)·蒜頭, (for sauce) pressed (3 粒)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗將牛油、檸檬汁、辣椒片、壓碎蒜蓉同鹽放入即棄鋁盤入面。
STEP 4 OF 12
落油調味
USES
橄欖油, brush both sides (2.5 湯匙)·黑胡椒, to taste (0 適量)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗喺串上淋橄欖油，兩面掃勻，然後撒上鹽同黑椒。
STEP 5 OF 12
撒糖助上色
USES
白糖, one side only (0.08 湯匙)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗喺蝦串一面撒少少糖，幫助燒烤時上色。
STEP 11 OF 12
加入香芹
USES
番荽, roughly chopped (4 棵)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗將熱辣辣嘅大蝦加入新鮮切碎嘅香芹，拌勻至均勻沾上。
STEP 12 OF 12
上碟
USES
檸檬, cut into wedges (1 個)
YouTubeAmerica's Test Kitchen
Open on YouTube ↗將大蝦上碟，淋上剩餘嘅牛油汁，旁邊放幾件檸檬角裝飾。
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