Shrimp.

Now I know there's so many different variations, but whilst here I thought I'd do a beautiful, quick and easy barbecue.

So T shrimp with the most amazing pickled asparagus.

These are being peeled and deveined, really important.

The vein is just getting out of that little sack from the back there like that, peeling them.

I like leaving the ends on there, especially, will pick him up and eat them on.

More importantly, heads on, there's always a great sign of an amazing shrimp with the heads on the flavor inside, those heads are second to none.

Now, up here, it's to start picking on my asparagus.

I love pickling because it's a nice way of eating something highly acidic with something so sweet and delicious.

So cut off vinegar brought up to a boil.

Couple of sugar all up to the boil.

Dissolve the sugar, really important.

A pinch of salt in there, and then I've got some really nice fresh deal.

Okay, just bring them up.

And then from there a little bit off lemon.

Okay.

Again.

Really nice way off Making it last time.

The good thing about pickling vegetables is it could mean any time.

How do I cook the asparagus?

Sometimes they don't even need cooking.

But what I like to do is get a nice hot nonstick pan salt that pan really important.

I want toast the asparagus.

Okay, so I just want to sort of get asparagus in there and scorched.

Um, just like that again scores them.

That just sort of brings out the flavor lightly.

So t e I'm not cooking them all the way through the picking service.

Just come up to the boil, turn it off and let that cool down for the asparagus.

Even the nice little season.

A touch of old bank.

Just a touch.

It's almost like a sort of hot, spicy pickle.

Look, asparagus.

Now, look what's happening to them.

Sort of going that really nice.

Dark, nutty color and flavor on them is beautiful.

Now, once they start to really toast like that, especially the spice on there, take a little jar, get him out on literally just put them in to the jar.

Okay on.

Like I said, they last forever that I go off picking them and I always find by Toth Amon first is really nice.

Crunch to asparagus.

Look at that.

Have flavor on their specially the season.

It's so beautiful.

It was a really nice to come in tow to serve.

They move forward around there.

And gentlemen, beautifully take your liquid and then just literally pull that over nice and carefully up to the tall.

Nice.

Okay.

Okay.

Let them cool down completely.

Sell them in the fridge.

And it was very nice.

Delicious.

Pick me up snack, But it's great accompaniment, especially for the barbecue shrimp.

Now, when it comes to the shrimp, these things cook so quickly, so get ready.

So what I mean by getting ready is getting shots.

Get your garlic on.

Just literally slice them.

Not too thin, by the way.

Too thin, they'll burn quickly.

So just, uh down?

Yeah.

Again.

Garlic.

Not too thin.

Kim.

Yeah, from there.

Just bring that up a little bit, okay?

And stop them all, but just open up a little bit.

You'll see why So beautiful Power nice.

And halls again.

This is a very, very quick action.

Sorry.

Shrimp nicely seasoned season with some salt.

A little bit of old bay.

Quite generous on the seasoning.

don't forget, we're gonna roll it around season heads as well.

Like I said, the flavor in those heads is incredible.

From the touch of olive oil, get some color on the shrimp first, lay them down, beautiful into the pan, found on top of the pan and work your way down.

Okay, Things literally take 60 seconds each side again, seizing on the other side lightly.

I'm their from their e wonderful getting Old Bay in there.

Well, he was shrimp timing up a touch of olive all before they turn them, we'll start sprinkling my Sherlock's on my garlic all the way around the outside.

Okay, a shocking garlic, A really important part of this dish.

Don't tell the trip yet.

Undetermined, once really important.

Sometimes you overwork ingredients in the pan like that so you don't want the breaking up.

But now look what's happening.

Shrimp with signs of color, usually around the outside, shows my butter just highly little speckled with butter in the E.

You're nice.

I'm telling you, time to take them off a little buds off, literally pull them down with a season with time.

There are some nice fresh, no clue.

She could feel there as well.

Now it's time to turn the shrimp.

You talk about e a color the shrimp e about now.

Lift 60 seconds each side.

Lots of cooking nicely.

E a touch more butter.

Then when Blythe with a little touch off Fuck you.

Now that's gonna get a really nice Monday on amazing sort of caramelized flavor here for now, for the slumber stand by some of the end It's going to be which arm, Bernie E No.

Bang goes your eyebrows Now list before they come out the pan Take your lemon.

Um all squeeze that alone.

So beautiful.

Simple execution when it comes to serving in you see now why we sliced everything so nice and thinly Yeah, now Well, no way Used to mop up that incredible flavor underneath all those shrimp A little bit of a French again.

What I wanna do is just literally turn these in half.

Lightly toast that pound with a touch of oil again Germany season it Spiceworld in a way that the old bag Creole occasion you know, there's lots of debates is cruel in the center is occasion in the province.

It's everywhere, so get all nice and hot on, then literally Get your breath in.

Just toast that nicely.

Peaceful both sides.

Nice and generous.

Now this goes a long way.

We get to the bottom there, bowl the flavor from the shallots and garlic in the butter on the vodka and the touch of olive oil.

It's so tasty.

So you want something really nice to mop it up with beautiful French bread?

Oh my God.

So good.

Toasted So price beefing down.

And then how do you How do you find that balance?

You know?

Take your asparagus out.

I'm just slice them in half.

Just a really nice crunch, but is a sort of spicy crunch and it really is amazing.

A couple of months together with your beautiful Schwimmer.

Also so easy.

Let ingredients to your talking on there We have the most amazing barbecue shrimp Northern style with some beautiful French bread on delicious, vibrant pickled asparagus.

Enjoy.

Let me know in the comments what you think of that amazing dish on if you missed them charted.