Large Shrimp - with Jukes 8

Please ensure that the coals are white-hot and there are no flames. 


  • 3.3lb of raw large shrimp

  • 2 tablespoons of extra virgin olive oil

  • 3 garlic cloves crushed

  • 1 handful of flat-leaf parsley – remove the stems and roughly chop

  • ½ lemon 

  • 1 fennel bulb - remove the outside leaves and slice into quarters and then eighths

  • Sea salt 


This is a little fiddly, but peel the shrimp and leave their tails on if you can (this makes them easier to manoeuvre on the barbecue and also easier to eat). Marinade them in the olive oil, a pinch of sea salt and garlic for half an hour. Twenty minutes before serving, carefully toss the fennel in olive oil and sea salt and then char them a little on the barbecue. Then roast the fennel for 15 minutes in a 356F oven and set them aside. Barbecue the shrimp for a couple of minutes on each side (depending on their size) – they will not take long, and they will turn pink when they are nearly done, so try not to overcook them. Serve the shrimp with the fennel, a drizzle of olive oil, roughly chopped parsley and a squeeze of lemon.