Okay, so this is one of my favorite shrimp dishes. Great taste, great presentation...
They are dead easy and terribly delicious...
This comes out of the August 2004 Cooking Light Magazine so remember to double the marinade recipe...
Grilled Lemon-Bay Shrimp
2 T fresh lemon juice
1 T olive oil
1/2 t salt
1/2 t crushed red pepper
1/2 t freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled & deveined (~1 1/2 pounds)
32 fresh bay leaves
4 large lemons, each cut into 8 wedges
cooking spray
So, your supposed to combine the first 6 ingredients into a large bowl and toss the shrimp in and let sit for ten minutes. Make life easy and give the shrimp twice the time in a large zip lock bag. The lemon wedges and bay leaves count will all depend on the number of shrimp you want per skewer. (It's mostly decoration, after all.) They say you're supposed to coat the bay leaves and lemons in cooking spray, but for the life of me I don't know why. Waste of time, if you ask me. The fresh bay leaves are sometimes hard to find. You may need to go to a specialty grocery store or simply leave them off. (CL says you can take dried leaves from the jar and soak them overnight, but I tried it and it was a complete disaster...)
I had some shrimp left over, so I put a chili salt rub on them. I will probably use them later with some noodles or something.

Add something light like asparagus and you've got a meal...
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