The smell of food cooking on the barbecue brings back great memories for me. During the summer my Dad would come home from work and throw a few steaks on the grill and I’ll never forget the smell of the charcoal burning. Everyone who’s reading this in Ireland knows that the summers aren’t great (to say the least) but the first sign of sun, the shorts would be on and the barbecue out. Some years we got to barbecue a lot but you can be sure that that was few and far between.
I love the idea of picking something up in the supermarket and going home and throwing it on the grill. There’s a lot to be said for the simplicity of that not to mention the fact that it’s healthy and tasty.
1 1/2 lbs medium wild shrimp (peeled & deveined, P&D’s)
1 orange zested & juiced
1 lemon zested
2 tbsp. fresh ginger – grated
Drizzle olive oil
S&P to taste
When I’m grilling I like to keep things as simple as possible. This is a very straightforward recipe. I use this more as a glaze than a marinade. You have to be careful when marinading shrimp in citrus as it begins to cook the shrimp so you can’t leave them sitting for too long. I’ve always preferred to just brush them as I’m grilling but it’s up to yourself.
Very important to make sure your grill is hot. Brush one side with your glaze and lay that side down on the grill for 2 mins. You want to hear the ‘sizzle’ when you put them on there. Shrimp cooks really quickly so be careful not over-cook them as there’s nothing worse. Brush the other side and once ready flip them over for another couple of mins. I did a bunch of grilled veggies when I did them (zucchini, squash, Japanese eggplant and asparagus).
If you want to see how easy this is and take a gander at me in all my glory check out YouTube
All recipes are made with the finest quality farmers market wholefoods, natural and non-processed ingredients.