Hot weather has officially arrived and with it comes grilling time! Create a beautiful and delicious outdoor spread with this marinated shrimp recipe that is simple to prepare.
- 1/3 c. olive oil
- 3 T. lemon juice
- 2 T. Texas Pete or Tabasco sauce
- 1 T. tomato paste
- 3 T. dried parsley
- 2 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. black pepper
- (for more heat, add 1 tsp. cayenne pepper)
- 1 1/2 to 2 pounds of peeled, raw shrimp
- Medium bowl
- Mixing spoon
- Measuring spoons
- Flat bottomed Tupperware container with a lid
- Large plate or pan
- grill or grill pan
- cooking spray
- Mix together all ingredients except the shrimp in the medium bowl until well combined.
- Pat dry the shrimp (make sure they are all peeled first) and add to the flat bottomed container. Pour the marinade over the shrimp; add lid. Shake well to coat.
- Marinate for at least 1 hour, but more will not hurt. Shake well occasionally to make sure all shrimp are being thoroughly coated.
- Remove shrimp from marinade and skewer. (Five shrimp fit easily on a skewer with plenty of room at the blunt end for holding it). Add to plate/pan.
- Heat grill or grill pan to medium heat after spraying well with cooking spray to avoid sticking.
- Cook shrimp for 2-3 minutes on each side, until shrimp are completely opaque on both sides. Remove from heat and enjoy!
For a more festive look, add fruits or vegetables between the shrimp before cooking: pineapple, peppers, mushrooms, and onions are all good for skewering. Consider serving with a side of pasta salad.
Although nothing tops fresh-caught seafood, this recipe was tested with a 3-pound bag of shrimp purchased at ChefSmart on 557 South Stratford Road in Winston-Salem. Three pounds only cost around $17.50, and even after making 8 skewers of shrimp, there is almost half a bag left over for a second go-round. This price is not a special, so it’s definitely worth a trip to check out ChefSmart when shopping for a crowd.