These Lemon Garlic Shrimp Skewers were part of the menu for the birthday dinner I prepared for our son’s girlfriend a week ago.
The menu included cheese quesadillas as an appetizer which you will find on the previous blog. The menu included Chicken Piccata, the grilled Lemon Garlic Shrimp, grilled zucchini and yellow squash, orzo, a green salad and a crusty baguette.
The shrimp can be started early in the day, and then grilled right before serving as they require a very short grilling time.
First, the shrimp are coated with a mixture of salt and sugar for about an hour. Be sure to rinse them well before continuing with the recipe. Here it is…
Lemon Garlic Shrimp Skewers (Sunset Magazine, July, 2005)
Ingredients
2 tablespoons kosher salt
2 tablespoons sugar
2 pounds large shrimp, peeled and deveined (12 to 15 per pound)
( However, I subbed a 2# (21-25 per pound) bag I had in the freezer)
¼ cup olive oil
1 tablespoon lemon zest, grated
¼ cup fresh flat-leaf parsley, chopped
2-3 garlic cloves, peeled and minced
½ teaspoon fresh ground black pepper
Directions
1. In a bowl, mix salt and sugar, add shrimp and stir to coat.
2. Cover and chill 45 minutes to 1 hour.
3. Rinse shrimp well and drain; also rinse and dry bowl.
4. Return shrimp to bowl; add olive oil, parsley, lemon zest, garlic and pepper. Mix to coat.
5. Thread shrimp on soaked wooden skewers. (Soak wooden skewers 2-3 hours in water prior to grilling to prevent burning)
6. Grill over hot coals or high heat (you should be able to hold your hand over the heat for only 2 to 3 seconds) turning once, until shrimp are bright pink and opaque but still moist-looking, 5 to 6 minutes.
