Friday Food for Thought—Grilled Jumbo Shrimp

Most of my favorite recipes are quick to prepare and only require a few ingredients. I also prefer to cook "from scratch" because the ingredients tend to be fresher. My family loves seafood, so I thought I'd share another of our summer barbecue favs for grilled jumbo shrimp. Here's the recipe.

1 to 1.5 pounds of fresh jumbo shrimp, peeled and deveined

Marinade
3 limes
3 cloves of garlic, minced
3 tablespoons of olive oil

To make the marinade, wash the limes and finely grate the peel into a small bowl. Squeeze the limes and add the juice to the bowl, along with the minced garlic and olive oil. Set aside.

Skewer the shrimp—three to five per skewer makes a nice serving—and place them in a wide shallow pan. Whisk the marinade and pour it over the shrimp. Cover the pan with plastic wrap and place in the refrigerator for 10 or 15 minutes. Turn them once so they're evenly coated.

Grill the shrimp for about 2 minutes per side, or until they're pink and opaque. Be careful not to overcook them!

Garnish with lime wedges, serve with a salad and grilled vegetables on skewers, and enjoy!

Until next time,
Lee

Note: frozen and/or precooked shrimp work well. Thaw frozen shrimp under cool running water. If they’re precooked—they'll already be pink if they are—reduce the cooking time to about 1 minute per side, just enough to heat them through and get them nicely singed from the grill.

PS: Next week I'll post a recipe for grilled veggies.