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Grilled Shrimp
Fish and Seafood

The smoky grilled flavor of these shrimp is wonderful - just DON'T overcook! And, if you want to add extra garlic, go ahead! Start this 2-3 hours before serving time.

2 pounds jumbo shrimps, shelled and de-veined, tail left on  (we buy shelled frozen shrimp at Costco, tails on, and thaw before marinating)
1 large clove garlic, crushed (OK, we use 2-3 cloves of garlic)
salt to taste
juice of 1 lemon or of 2 limes
1/3 cup olive oil
garlic butter, below

Remove shells and tails. In a non-reactive bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 2 minutes on each side. (Alternatively, broil the shrimp.)

Grilled Shrimp with Garlic Sauce

Note: we highly recommend the charcoal grill for this rather than gas - use some nice smoky wood chips for even nicer flavor.

Serves 4. We serve this with roasted veggies, shown here

Garlic Butter for Dipping

1/2 cup butter
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice (about 1/2 lemon)
1/8 teaspoon hot pepper sauce (more to taste if you want to add more zing!)
1 large garlic clove, crushed (increase amount of garlic if desired)
salt to taste

In a small saucepan, melt butter. Add remaining ingredients; heat for 1 minute. Serve with shrimp or other seafood.

Grilled Veggie Kabobs

The original recipe for this was found at: http://southernfood.about.com/library/rec03/bl30107y.htm

Dorothy & Jay Harris - Copyright 2004-2010