Grilled Garlic & Herb Shrimp
Dinner on the grill is a win-win for me. I happen to love grilled food and the cleanup is minimal which is always a happy occurrence. In the summertime, it gives me a chance to stand outside and listen to the cicadas and do nothing but wait for the meat to be done cooking. I think that’s an underrated aspect of cooking, it’s meditative nature. If you aren’t present, you’ll probably end up with a lackluster plate of food. These grilled shrimp couldn’t be simpler. We always start with frozen shrimp and run them under cool water to thaw in minutes. Drain off the water and get started. I love that they only take minutes to cook and it’s just such a playful meal. The final toss in garlicky, herby butter is entirely optional but it a wise move, I promise.
Ingredients:
1 pound frozen shrimp, thawed
1 tablespoon olive oil
salt and pepper to taste
For finishing:
1 clove of garlic grated
1 tablespoon butter
1 tablespoon chopped fresh herbs like parsley or basil
Directions:
In a a large bowl, toss the thawed shrimp with the olive oil, salt, and pepper. Thread onto wooden or metal skewers without crowding too much. Preheat your grill to medium high heat. While it’s heating up, put the grated garlic, butter, and chopped herbs into a large bowl to wait for the finished shrimp. Place the skewers on and close the lid for about 2 minutes. They cook very quickly! Give them a turn and cook on the other side for another minute or so, just long enough to get some grill marks. The shrimp should turn light pink. Take them off the grill and push them off the skewers into the bowl of garlic and herb butter. Give them a quick toss and serve!
p.s. these delicious shrimp can also be served with angel hair pasta!
