Wednesday, May 13, 2009

Summer Shrimp (Grilled Shrimp Skewers)

I hope you’re not anxiously awaiting my report on the shrimp and butternut squash. It was disappointing. We ate it; it was fine, but I don’t think I’d make it again. There are too many new things to try to bother with that recipe one more time. Instead, I’ll share another shrimp recipe...

It’s supposed to be nice in Portland this weekend, so get your grill ready to go, invite some friends over, and try out these grilled shrimp skewers. One tip: If you use wooden skewers, be sure to soak them before use! I completely forgot to do this the first time I made these, and the skewers just burned away (still tasted good though, by the way).


2 Lbs peeled & deveined large shrimp (tails OK)
¼ cup olive oil
¼ cup chopped parsley
1 Tbsp grated lemon zest
2 to 3 garlic cloves – minced
1 tsp kosher salt
½ tsp freshly ground black pepper
lemon halves or wedges

1. Rinse and drain the shrimp and place in a large bowl. Add olive oil, parsley, lemon zest, garlic, salt, and pepper. Mix to coat and place in refrigerator for one hour to marinate.
2. Thread shrimp onto soaked wooden or metal skewers by piercing through the shrimp, first near the tail, and then near the head of each shrimp. (It’ll look like a C-shaped shrimp.) Thread as few or as many shrimp onto each skewer as you like. (I like to do just two shrimp at one end and leave a long length of skewer. It's a nice way to serve them as an appetizer.)
3. Set skewers on oiled grill over high heat and close the lid. Cook for 2 to 3 minutes, then turn. Continue to cook for 2 to 3 minutes more until they're pink and opaque. Be careful not to overcook.
4. Place skewers on a platter. Squeeze lemon juice over the shrimp and serve immediately.

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