One day my husband mentioned that he thought grilled shrimp at home could be pretty good. Even though I'd never done it before, I figured I'd just do what I always do when trying something new: Find a recipe that looks good, and follow the directions. You know what? It worked. By the time I made these for the third time in just a couple of months, I decided I needed to take pictures and share the love. Enjoy garlicky grilled shrimp, friends! (Note: This recipe was in Food & Wine, but I tweaked it tremendously based on what I had available at the time. I like my version just fine.)
Garlicky Grilled Shrimp
1 tbsp. extra-virgin olive oil
1/4 cup minced onion
8 garlic cloves, minced
3 tbsp. chicken broth
1 tbsp. lemon juice
2 tbsp. chopped parsley
1 lb. large shrimp, shelled and deveined
Kosher salt and pepper
2 tbsp. unsalted butter, melted
Mix oil, onion, garlic, broth, lemon juice, and parsley. Season the shrimp with salt and pepper. Add everything together, and let stand for 15 minutes. (This is a great time to pre-heat the grill.)
Thread the shrimp on 4 skewers, and rub the butter all over the shrimp. Grill the shrimp over moderate heat, basting with the marinade and turning, just until cooked through, about 7 minutes.
I may not have a green thumb, but I can sure grow some parsley. I now use my Professional Shears to cut herbs instead of tearing my plants up trying to do it by hand.
So I may have more than two tablespoons of parsley here... Anyway, all of my ingredients are out on the Large Grooved Cutting Board, grooved side down. My broth is in an Easy Read Mini-Measuring Cup. When it came to this recipe, I only measured the broth and oil. Everything else, I kind of just threw in there because this is impossible to mess up.
After cleaning and halving my onions, I put those in the Manual Food Processor with the Parsley. Get ready to see what I mean when I say this thing will do herbs.
Hello, beautiful mixture of onions and parsley. You should smell my kitchen right now, by the way.
You've never seen me use the Garlic Peeler on here! Put your garlic in, give it a roll with the palm of your hand, and get ready for the peel to pop right off. This is especially handy when you want sliced garlic for a pizza or something.
Add the garlic, lemon juice, and olive oil to the Manual Food Processor. I'm using the Citrus Press for the lemon, by the way. No seeds in my marinade!
Give the mixture a few pumps, and there you have it.
To skewer shrimp, go through the meaty bottom and then the meat just before the tail. These are the BBQ Skewers, of course. Guess what? These won't be available after August, so you need to get yours while you can! Get ready to see why the Large Grooved Cutting Board is perfect for shrimp skewers to rest.
See all of that juicy marinade? The wells will just catch the run-off! By the way, my particularly astute readers may notice that I forgot to toss the shrimp in the marinade before skewering. No problem! Just glop it on the shrimp, turn them, hit the other sides, and let them rest fifteen minutes. Whatever you do, don't unskewer everything over something that's no big deal.
I used BBQ Corn & Skewer Rack for these, which was a huge help. It's nice to have the delicate shrimp off of the grill grates, especially to keep that garlic mixture intact. Ok, after cooking a while, they'll start turning pink. Let them keep going until you see a bit of char on some of the tails.
And here you go! Beautiful shrimp that are worthy of a restaurant menu. Seriously, these are absolutely delicious, and I think they should be part of your summertime dinner plan. Enjoy!
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