Grilled Head-On Broadwater Shrimp with Oregano Oil

By: The Local Palate
Grilled Head on Broadwater shrimp w/ oregano oil

Chef Joe Cash of Scoundrel in Greenville, South Carolina shares this summertime recipe for grilled head-on broadwater shirmp with oregano oil. Chef Cash uses whole, head-on shrimp from his friend Jason Jansen of Broadwater Shrimp. If you can find something like this, great, but any large shrimp in the shell, head on or off will work. You can eat these shrimp simply dressed off the grill with only the oregano oil, lemon zest and juice, however, the addition of fresh chopped herbs like mint and basil as well as grilled peppers or pickled peppers make this a statement dish.

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Serves 4

    For the Oregano Oil
  • 1 cup parsley, leaves only, chopped
  • ¼ cup oregano, leaves only, chopped
  • 2 cloves garlic, finely grated on a microplane
  • 1 tablespoon chili flakes (optional)
  • 1 cup extra virgin olive oil
  • 1 tablespoon salt
  • For the Shrimp
  • 1 pound large head-on Shrimp
  • ¼ cup extra virgin olive oil
  • Juice and zest of ½ lemon
  • Salt, to taste

Make the Oregano Oil

  1. Before you start any cooking, get two medium sized metal bowls. Fill one with ice and a bit of water and place the other empty bowl on top of the first bowl filled with ice.
  2. In a small saucepan, bring olive oil to about 250 degrees and whisk in your microplaned garlic and chili flake. Continue to whisk until it just starts to get a golden color.
  3. As soon as the garlic turns gold, whisk in your chopped parsley immediately followed by your chopped oregano.
  4. While whisking, allow the herbs to bubble and fry and then immediately pour the contents into your clean bowl on top of your ice bath to cool down. This will preserve the green color. Add salt, allow to fully chill, and it is ready to serve.

Make the Shrimp

  1. Using a knife, split the shrimp in half from head to tail. (I like to start in the center and do two cuts, one cut down towards the tail, and the second one starting from the same place with my knife turned the other way, make one cut through the head). Place shrimp cut side up on a cookie sheet or tray. Season with olive oil and a little salt.
  2. With your grill on the highest temperature possible, grill the shrimp with the cut side down until you see it take on a little color, then flip to shell side and cook for about 1 minute more.
  3. Remove from the grill and dress with oregano oil and the zest and juice of half a lemon.


  • Recipe by
    Joe Cash of Scoundrel in Greenville, South Carolina
  • Contributing City

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