The summer is here and it is grilling time! Normally, I would start summer grilling with some marinated chicken or steak but I wanted to switch things up a bit and use shrimp instead. Marinating meats, seafoods, and veggies in advance is a great way to bring out different and wonderful flavors.
Ingredients:
1 pound of peeled shrimp (leave the tails on)
1 tablespoon of Oregano
1 bunch of Parsley (minced)
1 Lemon (halved and juiced)
1/2 cup of Olive Oil
1 teaspoon of Salt
1 teaspoon of Pepper
2 teaspoons of Red Chili pepper flake
1/2 bunch Cilantro
1 tablespoon of Soy Sauce (optional)
Method:
1. Mince the parsley, cilantro, and combine with oregano, red chili pepper flake salt, and pepper into one bowl.
2. Place the shrimp and squeeze lemon juice and olive oil into the container. Combine the rest of the herbs and spices in the container and mix thoroughly using your hands until the shrimp are evenly covered. Let it sit in the fridge for at least 1-2 hours, but it is better for it to sit overnight in the fridge.
3. Once marinated, on a tray, start skewering the shrimp from the tail through the largest part of the shrimp. You should be able to get five six shrimp per skewer.
4. Set the grill medium to high. These cook pretty quickly and make sure to flip both sides. 5. Once cooked, place on a clean tray and serve with the skewer intact or add it to a salad or anything.
Note: You want to leave the shrimp tails on for extra flavor and taste. Also, you can save the tails in order to make stock but we will save that for the future.