Grilled Garlic Shrimp
When the weather gets as hot as it has been, I like to move all cooking from the stove to the grill and focus on light, breezy dinners. These Grilled Garlic Shrimp are the epitome of the simple summery meals I strive for! Fresh (or frozen) shrimp get tossed in a garlicky breadcrumb mixture and strung onto skewers to be grilled over medium-high heat. They take mere minutes to cook and can be served with literally anything you desire. I like to grill asparagus as a side for the shrimp because then I don’t actually have to cook anything indoors. But a fresh tomato salad, pillowy bowl of couscous, or a hearty rice pilaf would work just as well as (or in addition to!) the asparagus. I’m telling you, make these shrimp once, and you’ll make them for the rest of your life. The recipe is easy to remember and has saved me more times than I can count when I haven’t really planned out dinner. Summer meals should be easy and delicious! This one really is.
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Grilled Garlic Shrimp
adapted from Marcella Hazan
Serves: 2-3 people
Prep Time: 10 minutes
Cooking Time: 8 minutes
Ingredients:
1 lb. jumbo shrimp, shells and tails removed (fresh or thawed frozen)
1 tsp. salt
1/2 tsp. black pepper
1 1/2 cups Italian-style breadcrumbs
3 cloves garlic, minced
1/2 tsp. lemon zest
3/4 cup flat-leaf parsley
2-4 tbsp. extra virgin olive oil
4 wooden skewers, soaked in water for 10 minutes
Directions:
Heat grill and spray with cooking oil.
In a medium bowl, toss shrimp with salt and pepper. In a separate bowl, mix together breadcrumbs, garlic, lemon zest, parsley, and just enough olive oil to moisten the mixture (I add 2 to begin with, then add more as needed). Transfer shrimp to the bowl with the breadcrumbs and toss to coat. Carefully thread the shrimp onto the skewers*. Grill over medium-high heat until pink and cooked through, 3-4 minutes per side. Serve hot.
*NOTE: Curl the shrimp so the skewer pierces each at least twice (through the tail and head), if not three times (body, tail, head).
