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.
Ingredients:
- 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!
- 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).
- 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.
- 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.
- Shrimp are cooked when they turn opaque (white) & slightly pink.
- Remove from grill & skewers. Squeeze the grilled limes over the shrimp & enjoy.
No comments:
Post a Comment