Sunday, August 05, 2018

Shrimp on the Barbie

Sweetie absolutely loves shrimp. When we go to Costco he always buys some cooked shrimp to have for lunch that week. They cook the kind he likes with garlic and butter, so I have something else for lunch, but I like shrimp, too, so sometimes we get the plain kind with cocktail sauce for dipping.

Last night we had a made-up recipe BBQ Shrimp. The marinade is the made up part, since the shrimp were purchased already cleaned and with all the shell except for the very last part of the tail removed.

The marinade used both regular and Meyer lemons because that's what I had on hand. I used Penzey's Spices Greek Seasoning blend, which contains salt and pepper, garlic, dried lemon peel, oregano and marjoram, all great flavors for shrimp. If you don't have that, season the marinade to taste with minced garlic, dried oregano and marjoram, salt and pepper as well as the lemon juice.

I marinated the shrimp for about a half hour, 15 minutes, then I turned the bag over for another 15. Much longer and you start 'cooking' the shrimp with the acid in the lemon juice, like with ceviche.

While the shrimp were marinating, I soaked wooden skewers in water. Once it was time to cook the shrimp, I threaded them on the skewers, starting with the tail end and going through the largest part last. The marinade also had olive oil in it, so all Sweetie had to do was put them on the barbie and make sure to not overcook them. Shrimp only needs a couple of minutes per side.

We had them with grilled zucchini from the garden, sliced tomato from the garden dressed with olive oil, garlic and pepper and balsamic vinegar, and store bought potato salad. It was close to 90 in our neck of the woods yesterday and still around 80 when Sweetie was barbecuing, so only having to be out in it for a short time was perfect.

The shrimp were moist and succulent and lightly flavored with the citrus and herbs. These would work well as an appetizer, too. You could have a thin slice of cucumber or zucchini, pepper, a dab of yogurt or smashed avocado and a shrimp on top.

Hope that you are staying cool (or warm the the Southern hemisphere) and enjoying the summer.

Shrimp with Citrus Marinade

1 pound shrimp, cleaned and shell removed except for tail, rinsed and drained
juice of two lemons
1/4 cup olive oil
1/2 teaspoon Penzey's Greek Seasoning blend
to taste: salt, pepper, lemon zest, garlic, dried oregano, dried marjoram

In a large ziploc bag place the lemon juice, olive oil and seasoning(s). Shake to distribute and let sit five minutes for the herbs to rehydrate.

Add the shrimp and shake to coat with the marinade. Lay the bag flat and make sure that the shrimp are in one layer. Let marinate for 15 minutes. Turn the bag over and marinate for another 15 minutes.

While the shrimp is marinating, soak 6-8 wooden skewers in water ( I used a broiler pan, but a rimmed baking pan would work, too) for at least 30 minutes. You can soak them longer if you like, but the shrimp cooks so quickly that 30 minutes seems to be enough.

Once the shrimp have marinated for 30 minutes, remove from the marinade. Discard the marinade. Thread the shrimp on the skewers, starting with the tail end, just above the shell and being sure to pierce the upper part of the shrimp. This will make curled shrimp, which is what they do when they cook anyway. I put five on a skewer, but you may do more or less depending on the size of your shrimp.

Grill on a preheated barbeque for about 2 minutes per side. Cooked shrimp will be opaque and pink. Don't overcook. Serve at once with lemon wedges and/or cocktail sauce, although we had them just as they came off the grill and they were delicious that way!

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