Monday, January 12, 2009

Simple Grilled Shrimp

One thing that I don't love about my house in Raleigh is that it has an electric stovetop. As a consolation, Kevin and I bought a Mac Daddy propane grill last time we lived here. We placed the grill on the back deck, which is close to the kitchen and easy to use no matter the time of year.

Kevin's parents were nice enough to store the grill in their garage while we were in Germany, and returned it to us over the weekend. To celebrate moving back into our house I grilled up some delicious shrimp. Kevin's parents brought the shrimp from South Carolina too. They have a friend who gets them directly from the source in Charleston.

To keep the shrimp tasting delicious, they remove the heads and then freeze them in a salt-water solution. I had never heard of freezing in salt water before, but must admit that these shrimp were really great. Flavorful, with a nice texture, I hardly did anything to make our really easy and delicious dinner. Served with slow roasted tomatoes, which I also make on the grill, and a warm brown rice salad with arugula, red peppers, carrots, and a balsamic vinaigrette. Overall it was a yummy, yet health way to restart our live in this house.

Simple Grilled Shrimp
24 medium to large shrimp
6 wooden skewers
3 cloves garlic
2 tablespoons olive oil
Salt and pepper

Remove the shrimp shells and the blackish/blue vein. Place four shrimp on each wooden skewer. Place shrimp skewers in a Tupperware. Finely mince garlic. Toss shrimp with garlic and olive and marinate for 30 to 45 minutes.

Preheat the grill to high. Season shrimp skewers with salt and pepper. Place skewers over high heat and grill with the cover closed for three minutes. Turn shrimp over and grill, with the top open until the shrimp are pink and opaque. Remove from grill and serve immediately.

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