June 5, 2009 | Appetizers, Fish & Seafood, SaladsNext up from my Foodbuzz 24, 24, 24 dinner is my grilled shrimp appetizer. I love this dish for its flexibility – serve it hot or cold, as an appetizer, over a salad, or as an entree. It’s full of flavor on its own but also does well with a lemony or garlicky dipping sauce. I start by buying peeled and deveined shrimp with the tails still on (remove the tails if you are putting them on a salad).
Next combine the shrimp with all of the other ingredients in a bowl and let them marinate. Remember, the more delicate a protein is, the shorter the time for marinating, so this really shouldn’t sit more than 30-60 minutes. Longer than that and the acid from the lemon juice will begin cooking the shrimp and you’ll end up with ceviche.
When you put them on the grill, make sure the grill is nice and hot and put them on methodically. I start at the top left and work my way down rows. As soon as I finish putting the last shrimp on the last row, it’s just about time to begin turning them over, which again I do in order. Why? Not because I have OCD or am a control freak (both of which might very well be true) but this way they cook evenly.
- 2 pounds medium-large shrimp, peeled and deveined, tails on
- 4 cloves garlic
- 1 lemon, zested and juiced
- 2 tablespoons minced fresh parsley
- 2 tablespoons extra virgin olive oil
- Combine everything in a bowl and let marinate in the refrigerator for 20 minutes or up to 1 hour. Drain and blot shrimp dry before grilling over medium high heat just until barely cooked through, one to two minutes per side. Serve hot or refrigerate until ready to serve.