Grilled Garlic Shrimp
Super easy marinated shrimp, skewered then grilled to perfection. Great as a warm weather main dish or as an appetizer/hors d'oevres.
Yield
6 servingsPrep
4 hrsCook
5 minReady
6 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
honey mustard
|
* |
| 3 | large |
garlic cloves
minced |
*
|
| 1 |
lemon
juiced |
|
|
| 1 |
oranges
juiced |
*
|
|
| 1 | teaspoon |
basil
dried, crushed |
*
|
| 2 | tablespoons |
white wine
|
|
| 1 | pound |
shrimp
extra-large, 26/30 count, peeled and deveined |
|
| 1 | tablespoon |
italian parsley
chopped, for garnish (optional) |
|
| 1 |
lemon
sliced or cut into wedges, for garnish (optional) |
|
|
| 6 |
skewers
metal or wooden, soaked at least 30 minutes in cold water |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
honey mustard
|
* |
| 3 | large |
garlic cloves
minced |
*
|
| 1 | each |
lemon
juiced |
|
| 1 | each |
oranges
juiced |
*
|
| 5 | ml |
basil
dried, crushed |
*
|
| 3E+1 | ml |
white wine
|
|
| 453.6 | g |
shrimp
extra-large, 26/30 count, peeled and deveined |
|
| 15 | ml |
italian parsley
chopped, for garnish (optional) |
|
| 1 | each |
lemon
sliced or cut into wedges, for garnish (optional) |
|
| 6 | each |
skewers
metal or wooden, soaked at least 30 minutes in cold water |
* |
Directions
In a glass container/bowl, combine well first seven (7) ingredients. Transfer to a large heavy-duty ziplock bag. Add the peeled and deveined shrimp to the marinade and massage and turn shrimp to coat well; place a bag in bowl (just in case of leakage). Refrigerate at least 4 hours and up to one day, turning and massaging shrimp in bag occasionally.
Prepare outdoor grill (charcoal, gas or electric).
Remove shrimp from marinade. Thread onto skewers. Grill over high heat or hot coals about 5 minutes, turning only once, until shrimp turn pink.
