3 Tips for Perfect Grilled Shrimp
1. Buy shrimp the day you plan to cook it.
2. Buy jumbo sized shrimp or bigger. You can expect 12 to 15 jumbo sized shrimp per pound.
3. Peel and devein shrimp by making a cut along the back of the shrimp and leaving the tail intact.
Grilled Marinated Shrimp
I don’t generally write about recipes I haven’t tried. I always find there’s something in a recipe that I can do better, make easier or just tweak a little. There’s tips to be had, and well I can’t give them if I don’t try the recipe. But this sounded soooooooo good I had to make an exception. This is a recipe from that famous recipe mecca: allrecipes.com.
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, add the cloves, olive oil, tomato sauce, red wine vinegar, basil, salt, and cayenne pepper. Mix together and add the shrimp. Cover and refrigerate for 30 minutes to an hour.
Place shrimp on skewers, piercing the shrimp once near the tail and once near the head. Grill on a medium hot grill for two or three minutes or until the shrimp is opaque. (Discard marinade.)
This will go great with Italian bread loaf a salad and some fresh lemonade.
If you’re not into marinating the shrimp and would prefer a simple garlic dipping sauce instead, try this one:
1/2 cup butter
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice (about 1/2 lemon)
1/8 teaspoon hot pepper sauce
1 large garlic clove, crushed
salt
Melt the butter in a small sauce pan. Add remaining ingredients and heat for one minute.
More Shrimp and Seafood Recipes
Have a question? Ask the food blogger!