May Recipe of the Month: Grilled Lemon Shrimp
Grilled Lemon Shrimp
I love to do shrimp kabobs as summer approaches. The simplicity of this dish belies its incredible taste. Bay leaves and lemon wedges infuse peppered shrimp with woodsy and citrus flavors. If your grocery doesn't carry fresh bay leaves, substitute good-quality dried bay leaves (such as Spice Island) soaked overnight in water. Leave the tails on the shrimp for a prettier presentation and serve with Basa Rueda.
Yield: 4 servings (serving size: 2 skewers)
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and de-veined (about 1 1/2 pounds)
32 fresh bay leaves
4 large lemons, each cut into 8 wedges
Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator for 10 minutes. Place Bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.
Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of 8 (10-in) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp is done.
From Cooking Light
Posted on Mon, May 2, 2016
by Wine Gallery filed under