Hello Nice Weather! Been some time since you’ve visited! Stay as long as you want!! And, since the weather is warming, I thought it would be a great time to break out the grill at the radio station (which really needs a good cleaning!!), and make some “Marinated Grilled Shrimp” today.
Such a nice morning on this Good Friday. You should see the size of the shrimp I picked up for this week’s recipe at Cremer’s Grocery on Rhomberg avenue in Dubuque. Jeff Cremer calls them “colossol” shrimp, which is the next size up from “jumbo” I guess (Ha!) but, they are huge! And, you get 8-12 shrimip per pound, and, the bag was 2 pounds. $27.99 a bag. If you are a shrimp lover, this recipe has your name written all over it!!!
Marinated Grilled Shrimp
Marinade:
1/3 cup Olive oil
¼ cup fresh squeezed lime juice
2 tsp. minced garlic
2 tbsp. fresh chopped parsley
2 tbsp. Worcestershire sauce
1 tbsp. honey
¼ tsp. salt
Pinch of pepper
For Serving:
2 lbs. raw, peeled, and deveined shrimp (large or jumbo shrimp)
Fresh chopped parsley for garnish
Fresh lime wedges for garnish
In a sealable container, combine all marinade ingredients. Whisk until combined. Place shrimp in a large zip-lock plastic bag, or large bowl. Pour the marinade over the shrimp and stir to coat. Seal the bag, or cover the bowl with plastic wrap and refrigerate at least 20 minutes, up to 3 hours (no longer or shrimp turns mushy). Remove shrimp from the bag or bowl and discard the marinade. Thread shrimp onto skewers and grill over medium-high heat for 2-3 minutes, then flip and cook another 2-3 minutes, or until shrimp turn pink and opaque. Remove from grill, let cool a minute, and remove shrimp from skewer. Garnish with fresh chopped parsley and lime wedges.
