It’s not a surprise, I love shrimp. It’s my go to ingredient when I want dinner fast. It’s most likely my favorite item to cook with. I say most likely because there might be something else I absolutely love to cook with but can’t quite think of it right now.
It’s the middle of summer and I am soaking in every warm moment in my backyard. It feels like the space back there is my getaway without getting away. The temps are holding steady in the 90’s but that hasn’t stopped this girl from grilling and sipping on wine. I say drinking a glass of crisp cold wine while the grill does the job beats sweating next to the stove top.
Want to know my secret to beautiful shrimp without burnt skewers? Use a piece of aluminum foil underneath, because even if you soak skewers they will still end up burning. I made garlic herb olive oil and drizzled it right over shrimp on the grill. The tin foil is fantastic for catching all the juices that you can pour right over the shrimp before serving. I don’t know about you but I’m not letting that deliciousness go to waste.
I made a fabulous grilled zucchini and corn salad to go alongside this shrimp. The three of us devoured everything without making a sound. I got the least amount of shrimp since Briana loved it so much. She ate hers and helped herself to some off my plate. It makes me insanely happy when she loves the food I make. She is the picky food critic in this family.
Check back next week I’ll be sure to share the recipe for the zucchini.
Until next time, have a beautiful weekend friends. Muah!
- 2 lbs of shrimp, peeled and deveined
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 2 sprigs lemon thyme
- 1 tsp fresh parsley, chopped
- 1 lemon cut into wedges
- wood skewers
- 2 aluminum foil squares stacked together, large enough for all the skewers.
- Soak skewers in water for 30 minutes (one hour best).
- In a small bowl combine olive oil, garlic, thyme and parsley.
- While the grill preheats, skewer the shrimp and lemon wedges.
- Lay the foil on the grill and arrange the skewers on top. Drizzle with the olive oil mixture.
- Cook until the shrimp is pink and no longer opaque. Pour the juices from the tinfoil over the shrimp before serving.