Grilled Shrimp Recipe

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shrimpIt’s been warm enough on this side of the country to turn on the grill and fill the backyard with that barbecue smell.
Most people go for burgers and steaks, for me it’s always been seafood. Salmon and shrimp, juicy, succulent prawns infused with garlicky flavor and wrapped in a light robe of smokiness and a fresh kiss of citrus.
After all, what is easier than to throw some shrimp on the grill ?

It might not be even close to beach time yet but it can be shrimp time any day of the year, and you can have a little taste of summer in the middle of winter with this wild caught grilled shrimp!

 

Grilled Shrimp Recipe
(serves 2)

  • 1 lb large shrimp -wild caught, cleaned, deveined and tails on 16 ct
  • 2 tbs extra virgin olive oil 
  • 2 parsly sprigs or cilantro
  • 1 lime or lemon -halved
  • 4 wooden skewers soaked in water for 20 minutes
  • The Spice Mix:
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp sea salt + more to taste
  • 1 tsp red pepper flakes
  • 2 tbsp sweet paprika
  • 1 tbsp lemon pepper -salt free

1.  Toss the shrimp to coat with the olive oil and season generously with some of the spice mix. ( I usually mix the seasonings in a larger quantity and keep it in a jar in the pantry )   Allow them sit at room temperature for 15 min.

2. Fire up the grill to 375″ F.

3. Thread four shrimps on each skewer. Set them on the grill and allow to cook on medium high flame for 2 minutes on each side or until they turn pink and curl up. Remove from the grill and squeeze the lemon/ limes all over it. Sprinkle with the parsley/cilantro leaves and serve.

Note: Shrimp is a great source of protein low in calorie with only 3 to 10 calories per shrimp depending on it’s size.