Hey, What’s Cookin’?
(This week I’d like to feature one of my favorite recipes from a few years ago. It’s so delicious it’s worth repeating–hope you’ll enjoy it as much as I do! JC )
Late spring means plenty of opportunities for some great grilled meals!
Here’s a grilled marinated shrimp recipe that is super easy to pull together, making it great for any night of the week. But it’s special enough for a company dinner or a cookout, too!
Grilled Marinated Shrimp
Adapted from several recipes on Allrecipes
- 1/3 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, juiced
- 2 tbs hot pepper sauce
- 3 cloves garlic, halved
- 1 tbs no-sugar-added ketchup
- 2 tsp dried oregano
- 1/2 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp pinch crushed red pepper (optional, but highly recommended!)
- zest from the juiced lemon (optional)
- 2 pounds large frozen wild-caught shrimp; thawed, peeled, and tails removed
- 10 (or more if needed) bamboo skewers, soaked for 30 min in cold water
- 1 or 2 heads of romaine lettuce, chopped
- 1 English cucumber, halved lengthwise and sliced
- Oil and vinegar dressing of your choice (a simple lemon vinaigrette would be a great option!)
- In a 1-gallon resealable plastic freezer bag, mix together olive oil, parsley, lemon juice, hot pepper sauce, garlic, ketchup, oregano, salt, and black pepper. Add the shrimp. Seal bag carefully and let marinate in the refrigerator for at least 2 but no more than 4 hours.
- When ready to grill, preheat grill to medium heat.
- Remove shrimp from refrigerator. Thread 5 or 6 shrimp onto each skewer, piercing once near the tail and once near the head. Place the loaded skewers on a platter. Discard the marinade.
- Lightly oil the clean grill grate. Cook shrimp for 3-5 minutes per side, or until opaque.
- Serve on individual beds of chopped romaine and cucumber slices that have already been dressed with vinaigrette.
- If the forecast calls for rain, forget about the skewers and give the marinated shrimp a quick saute in a pan for about 5 minutes on medium heat–no added oil needed! Or give the asparagus a quick roast in the oven–15 minutes at 425° F should do it!
- Want another green vegetable? Lots of grilled or roasted asparagus (15 minutes at 425° F) would be an awesome side!
- To really round out the meal, why not have a side of cauliflower rice as well? It goes great with any entree!
Photograph via Allrecipes