Sunday, May 22, 2011

Stick 'Em Up Shrimp Skewers and Salad

It was decided that with such beautiful weather, the BBQ was needed. I pulled out Eat, Shrink and Be Merry, and thought it would be another chance to try a new recipe. I tweaked the recipe to suit two people but it actually serves 8.

1/3 cup chopped fresh basil leaves
2 Tbsp freshly squeezed lemon juice
1 Tbsp each olive oil, melted butter, Dijon mustard and liquid honey
2 tsp each minced garlic, grated gingerroot and grated lemon zest
1 tsp balsamic vinegar
1/2 tsp salt (I would say it's a good idea to cut back on it. We could taste it)
1/4 tsp freshly ground black pepper

2lbs (907 g) uncooked large or jumbo shrimp, peeled and deveined (leave the tails)
8 12-inch metal skewers

Spinach leaves, chopped up cheese, red pepper and sliced carrot

  • Combine all marinade ingredients in a small bowl. Place shrimp in a large, heavy-duty, resealable plastic bag. Pour marinade over shrimp and seal bag. Turn bag several times to coat shrimp with marinade. Marinate in refrigerator for 1 hour.
  • Preheat grill to high setting. Thread shrimp onto skewers (5 or 6 per skewer, depending on the size of the shrimp). discard marinade. Spray grill rack with coking spray or brush lightly with oil. Grill shrimp for about 2 minutes per side, just until shrimp turns pink and no gray remains. Be careful not to overcook shrimp or they will be rubbery.
  • Serve skewers hot or cold, on a salad, or with a hot rice side dish, with grilled vegetables or as an appetizer
(Note: We had to put ours in the frying pan since the grill decided it didn't want to work. But they still tasted yummy! The rice dish was something hot picked up from RCSS.)

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