Grilling season is upon us and I am so excited to try out some new grilling recipes for the summer. One thing I have had yet to try was throwing some shrimp on our grill for a weeknight meal. Shrimp is not something that my son is very fond of, but I keep trying new shrimp recipes, hoping that one recipe will finally convert him.
Thanks to this little recipe, I can finally say that my entire family loves shrimp. There was not a single bite of shrimp left on the plates and, in my husband’s words, “You have always cooked really good, but this takes your cooking to whole new levels!” Embarrassingly enough, this required little work other peeling the shrimp, mixing of ingredients for a marinade, and skewering the shrimp for grilling. I will gladly accept compliments and kisses for all of my “hard work.”
Buying the shrimp at Aldi made it a very affordable weeknight meal. A one pound bag of uncooked medium easy peel shrimp only costs $3.99. I served it with our favorite baked brown rice (switching the water for chicken broth and adding in the zest of one lemon to make it a better accompaniment for seafood), and a bag of frozen baby peas.
This shrimp tastes exactly like something you would eat at a fancy restaurant and it is bursting with flavor. It is unbelievable how these simple pantry ingredients can make the shrimp taste so good, but I doubt I will ever make another shrimp recipe again!
It is the perfect dish to entertain with since it can be served hot or cold. The marinade adds so much flavor that there is no need for any special sauce accompaniment. You have to love anything that only requires four or five minutes on the grill and is still wildly impressive to your dinner guests.
I hope you will enjoy this as much as we have and I am sure this recipe will be served weekly during the summer months!
Marinated Grilled Shrimp (Adapted from AllRecipes)
3 cloves garlic, minced
1/4 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil (I omitted because we did not have any on hand)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound fresh shrimp, peeled and deveined
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 1-2 hours, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Side Note: Don’t forget to soak your wooden skewers for ten to fifteen minutes in a container of water to prevent them from burning, before you thread your shrimp!
And in honor of Cinco de Mayo, next week, I would highly recommend serving up some tortilla chips with salsa and a pitcher of these perfect margaritas. This was a recipe that I have adapted over the years since discovering it on jane’s apron. Each time I serve these, someone asks me for the recipe or what mix I bought to make them. These are so incredibly easy and can be adapted to your personal taste…and alcoholic strength.
1 can of frozen limeade
1 can of water (the empty can from your limeade is what you are using)
1/2 can of tequila
1 bottle or can of your favorite beer (I love Michelob Ultra or a Carona in this one!)
Mix the ingredients in a pretty pitcher and watch your friend’s eyes light up at how delicious these are! One pitcher makes roughly four servings.
What is your favorite thing to throw on the grill in the summertime? Recipes and ideas are all welcome here!