19 Aug 2018
With outdoor grilling season still in full force, here’s one of our easy to prepare, healthy recipes that brings the flavor of shrimp front and center. Serve as suggested or place atop a beautiful salad. You decide.
3 Tbspn white wine plus additional for soaking skewers
1 Tbspn plus 1 teaspoon extra-virgin olive oil
1 Tbspn fresh lemon juice
1 tsp of honey
4 garlic cloves, grated
2 Tbspn chopped parsley plus additional for garnish
1 pound extra-large shrimp, shelled and deveined
(about 20 shrimp)
freshly ground black pepper
¼ teaspoon Aleppo pepper, plus additional for garnish
1-2 Tbspn melted unsalted butter (optional)
Light a grill.
Soak 4 to 6 wooden skewers in white wine for 30 minutes.
In a bowl, mix the 3 tablespoons of wine, 1 tablespoon of oil, lemon juice, honey, garlic and parsley.
Season the shrimp with sea salt and pepper and add to the bowl, tossing to coat with marinade.
Let stand for 15 minutes. Then thread the shrimp onto the skewers. Brush shrimp with half the melted butter (or skip the butter altogether if desired); sprinkle with Aleppo pepper.
Grill the shrimp, on a lightly greased grill rack, over moderate heat, basting with remaining butter and turning, until just cooked through, about five to seven minutes. When done, set on a serving platter.
Meanwhile, brush lemon slices with remaining teaspoon of oil. Sprinkle with some salt and pepper and place them on the grill for about two minutes per side. Place on the serving platter with the shrimp.
Garnish the shrimp and lemon with fresh parsley and a sprinkle of Aleppo pepper, if desired. Serves 4.
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