So often we forget about grilling shrimp and how easy and delicious it is. Here’s a simple recipe that can be used for a main course, appetizers or hors d’oeuvres.
🍷 Wine Pairing: A French Bordeaux Blanc pairs nicely with this as does a less oaky Chardonnay.
- 8-12 Moody’s shrimp
- 4-6 bamboo skewers or your favorites
- 3-4 T Extra virgin olive oil
- 1 T garlic minced
- 1 T parsley chopped
- 2 t red pepper flakes
- Juice from ½ lemon
- Salt and freshly ground pepper to taste
If using bamboo skewers, soak them in water for 30 minutes to minimize burning.
Wash and dry the shrimp.
Pre-heat your grill to high heat.
Mix the garlic, parsley, red pepper flakes and EVOO in a bowl large enough to hold all the shrimp. Add salt and pepper to taste. Add the shrimp and let sit while the grill heats up. Add the lemon juice just before skewering the shrimp.
Skewer the shrimp. If you’re using the bamboo skewers, use 2 skewers for each grouping of shrimp, this will let you turn them without the shrimp rolling over on the skewer.
Grill the shrimp for about 3 minutes per side.
Serve and enjoy