Our friends, Dave and Kathy had us over for a BBQ and we did shish kebabs. The shrimp was my favorite so I asked for the recipe which she found online on the Food Network website. You have to try this, it was easy and looks gourmet! Make it for Mother's Day (if no one is allergic to shell fish, be sure to ask!)
- 3 garlic cloves, minced
- 2 shallots, minced
- 1 bay leaf (fresh or dried)
- 2 T fresh thyme leaves
- 1/4 C. finely chopped fresh Italian parsley
- 1 t chili pepper flakes
- 1/4 C. olive oil
- 2 T freshly squeezed lemon juice
Mix together and marinate your shrimp in the refrigerator for at least 3 hours before grilling.
Kathy used raw shrimp which is easy because they start out grey and turn pink on the grill when they are done. I tried fully cooked shrimp and it turned out. Not quite as tasty as the raw, but it only needed to be seared on the grill.
If you're using bamboo skewers, be sure to soak them for an hour before using them on the grill. They won't char as much if you do.
After I mixed the marinade ingredients together I put the shrimp and marinade in a zip-lock bag and marinated it in my fridge for 3 hours.
After I took the shrimp out of the marinade, I skewered them on the water soaked bamboo skewers. I wore gloves to do this but it's because I'm anal in the kitchen. I took care to make sure all the shrimp were facing the same direction. My husband took care of the grilling part, but since the shrimp were already fully cooked, they only needed to be seared. Raw shrimp will be grey to start, then turn pink when they are done.
They look like it took a lot of work, but you and I know they didn't! They are healthy and I served it with a salad on the side. It's a light meal that will impress your family and or guests.