Friday, June 1, 2012

Grilled Garlic and Herb Shrimp

Summer has officially hit here in Southern California. As soon as Memorial day comes here, the beach fills up with families and their portable grills. Everyone just wants to take time to chill. Works for me. I find grilling so simple. You get so many flavors without doing much of anything. My family loves shrimp, so usually we grill a lot of it. My husband and daughter can polish off 2 pounds of shrimp on their own. I don't know how they do it. They loved this dish. I served it over rice with a fresh salad on the side for me. 

Gluten Free Grilled Garlic and Herb Shrimp Skewers
adapted from All Recipes



2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 teaspoon fresh ground pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined

 Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place away from heat source.

Remove shrimp from marinade, drain excess, and discard marinade.

Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

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