As you can see I didn’t get to cook this recipe on the grill
because we were having one of our regular summer storms here in New York.
Instead of scratching the entire meal I decided to use our iron skillet and
make it work. The shrimp came out just as tasty but strangely shrunk dramatically
in size. I am excited to try this recipe again and see how different it comes
out using our barbeque.
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Grilled Shrimp Scampi
by: allrecipes.com
Ingredients
1/4
cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined
Directions
- In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
- Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
- Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque
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