Thursday, July 19, 2012

Garlic & Lime Grilled Shrimp

When it's as hot as it's been the only way to cook is on the grill & then run back inside to the air conditioning to eat.  Shrimp is so quick to make I feel I could make it every day, Chris wouldn't mind, believe me.  I served up this shrimp along side a tomato panzanella salad for a fresh summer dinner.

  • 1 lb shrimp  (peeled, deveined, with tails on)
  • 1/4 cup olive oil
  • 8 cloves garlic (minced)
  • salt & pepper
  • 3 limes (cut into wedges)

Make it!
  1. Add shrimp, olive oil, garlic, salt & pepper to an air tight container (use a plastic food storage bag or container) & chill in the fridge for at least 30 minutes (over night will work too & it will definitely keep the vampires away when all of the garlic flavor is absorbed).
  2. Skewer shrimp & lime wedges.  I used metal skewers but if you have the wooden ones just be sure to soak them in some water for at least 15-20 minutes so they'll burn less.
  3. Grill over medium-high heat, for about 7-10 minutes.  Be sure to flip the skewers with tongs at least half way through so they cook evenly on both sides.
  4. Shrimp are cooked when they turn opaque (white) & slightly pink.
  5. Remove from grill & skewers. Squeeze the grilled limes over the shrimp & enjoy.

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