Just because the calendar says it’s close to Fall, doesn’t mean we should close up our grills. Many of us Northerners grill outside all year-long.
If you are looking for a fast, easy and impressive dish, this is one of my favorites and a preview of what you will be able to get in my cookbook, the Cottage Cook Book.
Lemon Grilled Shrimp
12 wooden bamboo skewers
60 shrimps – cleaned, leave tails on
2 tbsp. butter
1 tbsp. chopped garlic
2 tbsp. dry or fresh parsley chopped
½ tbsp. dry or fresh dill chopped
Juice of 1 lemon
¼ cup olive oil
¼ cup white wine
Soak bamboo skewers in water for ½ hour. In a saucepan add butter, garlic, dill, parsley, and oil. Sauté until garlic is golden in color, do not brown. Add the juice of one lemon and the wine.
Allow the sauce to come to a gentle bubble and stirring for two to three minutes. Then removing from heat. Set aside.
Put 5 shrimp on each bamboo skewers, with tails all facing the same direction. Pour the mixture evenly over the shrimp, turning over once to make sure sauce is on both sides.
Refrigerate a minimum of 2 hours up to 24 hours.
Grill for 3 minutes each side.
This dish serves nicely with rice and grilled vegetables.
Prep time: 20 minutes
Chefs Suggestion: Though it is a little more time-consuming to buy shrimp that has not been previously cooked, the taste difference is major and the shrimp is less likely to dry out during cooking.