There are just two of us these days for dinner and we both enjoy shrimp. We also enjoy a New York Strip but the way the meat is cut it’s too thick and half is all you need. I made a quick stop at Joe Caputos for the meat and shrimp.
I purchase 8 shrimp that are of the 8 to 12 per pound (that’s pretty large). I marinate them for about an hour before we grill them. This recipe, if you like things from the sea, is really good. So, here goes.
GRILLED LEMON SHRIMP
- · 8 large (8 to 12 / pound) raw shrimp
- · 3 cloves of garlic, minced
- · 1 shallot diced really small
- · 1 teaspoon Maille Dijon Mustard (I like this mustard because of the way it helps emulsify the marinade)
- · ¾ teaspoon kosher salt
- · 1 Tablespoon course ground black pepper
- · ¼ cup extra light olive oil (Bertolli is good)
- · 1 lemon, juiced
- · Parsley and basil (fresh) to taste (see knife skills for chiffonade of basil)
Soak 2 bamboo skewers in water to minimize burning the skewer.
Remove the shells from the shrimp leaving the tails. Make sure they’re deveined, washed and patted dry.
Combine all the ingredients in a non-corrosive dish and marinate for an hour at room temperature. (Any fresh citrus juice has a tendency to break down shrimp.)
Skewer the shrimp four to a skewer. Grill the shrimp for only about 1 ½ minutes per side or until pink. THAT’S IT. How hard is that?
If you’re a shrimp lover, this will become one of your summer favorites.
Mangiare bene (Eat Well)