Thursday, September 6, 2012

Garlic and Herb Grilled Shrimp

On Labor Day, I decided to try several grilling recipes I had found via Pinterest.  So we had a grilled food smorgasbord...steak, chicken, and two versions of grilled shrimp.  All were good, so I have a few recipes to share.  If only I had the energy to share them all tonight!

Instead, I will start with one and slowly work my way through the others in the next week or so.

One shrimp recipe I tried is "grilled garlic and herb shrimp".

I am sure you have figured out, I have yet to meet a shrimp I didn't like.

So if you aren't a shrimp lover, come back in a few days. I will share something new.

But if you like shrimp, this is a recipe you will probably want to try.


Of course, we grilled it (since it was "grilled" shrimp and all but I am thinking baking it in the fall/winter wouldn't be a bad thing either.  I may have to try that and let you know.

2 lbs large shrimp (peeled and deveined)
2 tsp paprika
2 Tbsp freshly minced garlic (I just minced a couple cloves)
2 tsp Italian seasoning (I like the kind you can actually grind)
2 Tbsp fresh lemon juice (or if you are like me, bottled lemon juice because I forgot to buy a lemon...)
1/4 cup olive oil
1/2 tsp black pepper
2 tsp dried basil
2 tbsp brown sugar

Whisk all of the ingredients (except for the shrimp) in a bowl. Or in my case, a Ziplock bag. 

Add in the shrimp.

Toss evenly to coat.

Refrigerate for at least two hours, turning once.

Preheat grill to medium heat.

The original directions recommended oiling the grill grate. I am pretty sure my husband didn't do that. 

Grill shrimp (discard the marinade) for 5-6 minutes or until shrimp is opaque in the center. (We skewered ours)


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