Several weeks ago, we went to St. George Island with Joey's family for a week-long vacation. We spent a wonderful week just relaxing on the beach, playing with Caroline, going for runs, and I read some great books.
While we were there, I was put in charge of meal-planning, a task that I was very excited to be given! Our last night there, we picked up some fresh gulf shrimp to grill, and to me, they were the highlight of the meal. I wish I had taken a picture of them, as they were so delicious, and I'm sure I"ll never be able to recreate them the same way up here.
However, Ina's Herb Grilled Shrimp come pretty darn close. The marinade is a cinch to throw together, and they are incredibly flavorful. I served them over her chive-risotto cakes and a big salad, but I think they would be wonderful on their own as an appetizer. I used Cook's Illustrated's trick of sprinkling one side of the shrimp with a little sugar before grilling, and it gave them a great char and really brought out the sweetness of the shrimp.
Thanks to Penny of Lake Lure Cottage Kitchen for choosing this recipe. It brought back some wonderful memories of our beach vacation, and it was a wonderful choice for May!
Grilled Herb Shrimp
adapted from Barefoot Contessa Parties!
- 2 pounds shrimp (16-20 count), peeled and deveined, but tails left on
- 3 cloves garlic, minced
- 1 medium yellow onion, minced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh black pepper
- pinch of red pepper flakes
- 1/4 cup olive oil
- 1 lemon, juiced
- 1/2 teaspoon sugar
Prepare grill. Thread the shrimp on skewers, and sprinkle one side with sugar.
Grill the shrimp, sugared side down, for about 2 minutes, then flip skewers and grill until cooked through, an additional 1-2 minutes.