Grilled Shrimp

It's that time of year again.. Grilling season! Grilling does amazing things to the flavor of many foods. I especially like what it does to shrimp. Grilling shrimp is very simple, and very fast. Just marinate, skewer, and grill! The actual grilling is the easiest part. I usually let the Man take over the grilling duties, but shrimp is so easy to grill that I was able to take over for once! Unlike some other grilled foods it's not hard at all to tell when the shrimp is done. Just a few minutes on each side until you get that lovely pink color and VOILA! Grilled shrimp that's fully cooked and ready to be enjoyed!

The shrimp does need to be peeled and deveined, it'll be less time-consuming if you get shrimp that has already had this done. If you do get shrimp that still has the vein and peel you can learn how to remove them here. It's very easy, but it will take some extra time to do. And, if you'd like, you can save the peels for later use to make fish stock! Also, if using wood skewers you MUST soak them, unless of course you want them to catch fire :). This can be done while the shrimp marinates.

I think with any shrimp dish it's best to be eaten the same day, preferably while it is still freshly cooked, as it just tastes better. Cooked shrimp does not stay fresh long in the fridge, if sealed and placed in the coldest part of the fridge it's good for about 2-3 days.

However, this grilled shrimp is so delicious that I can't imagine anyone even having any of it left over! 


-Jess

Grilled Shrimp-
Recipe from Blog Chef

Printable Recipe
Makes 6 servings


Ingredients-
2lbs raw large shrimp, peeled and deveined with tails attached
1 cup olive oil
1/4 cup fresh parsley, chopped
The juice of 1 lemon
2 Tbsp hot pepper sauce
3 garlic cloves, minced
1 Tbsp tomato paste
2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
Skewers


Directions-
In a medium bowl mix together olive oil, parsley, lemon juice, garlic, hot pepper sauce, tomato paste, oregano, salt and black pepper. Reserve a small amount of the marinade for basting while grilling. Pour the remaining marinade into a large sealable plastic bag and add shrimp tossing to coat. Place into the refrigerator and allow shrimp to marinate for 2 hours.

Lightly grease and pre-heat your grill to medium low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade.

Add shrimp to the grill and cook about 5 minutes per side or until opaque. While shrimp are cooking baste them frequently with the reserved marinade.

Enjoy!