You Want to Try Cooking Shrimp on Your Brand New Grill

You know how good the deals are at the end of summer?

Patio furniture ... outdoor games ... beachwear ... all at 50% off, sometime more!

Well this year you took advantage of a deal just to good to be true.

Even though you already had a perfectly good one, you just couldn't withstand the deal.

Plus the old one cooked with charcoal, and you just knew you'd cook more with the grill if it used gas!

So you made your case for buying the new grill.

That was August, it's now almost Thanksgiving, and you've used it twice. 🙂

Well pull that cover off, because do I have the most awesome recipe for you to experiment with.

This tangy garlic shrimp skewer recipe will blow away your expectations.  Whenever I've ordered marinated shrimp at a restaurant, I've always been super excited about all the flavors they use to make the shrimp.  Only to be disappointed when my order comes, because it just tastes like shrimp.

Don't get me wrong ... I love shrimp!  But don't sell me on interesting flavors that I can't taste.

Now if you don't have a food processor or blender, you can also just whisk the marinate.  But I highly recommend pulsing the marinade because it really helps all the flavors blend and then stick to the shrimp.

So the next time you want to use the new grill you bought at that end of summer sale, go ahead and fire it up. You have the perfect recipe for tangy garlic shrimp skewers that will make you want to use the grill on a more regular basis.

Until our next meal,

Rebecca

Tangy Garlic Shrimp Skewers

Ingredients:

• 5 Cloves Garlic, Minced
• 1/4 Cup Olive Oil
• 1/4 Cup Tomato Sauce (or 1/2 Cup Diced Tomatoes)
• 2 Tbs Red Wine Vinegar
• 3 -4 Tbs Chopped Fresh Basil
• 1/2 Tsp Salt
• 1/4 Tsp Cayenne Pepper
• 2 Lbs Fresh Shrimp, Peeled and Deveined
• Skewers (If wood or bamboo, soak in water)

Directions:

1. Mix garlic, olive oil, tomato sauce (or diced tomatoes), vinegar, basil, salt, and cayenne pepper in a blender or food processor.
2. Pulse until blended and pour into a large container with a tight fitting lid.
3. Add shrimp to the container, seal with the lid, and toss lightly to coat. Refrigerate for 30 minutes to an hour, tossing again halfway in to re-coat the shrimp.
4. Lightly oil the grate and preheat the grill for medium.
5. Thread shrimp on skewers like a horseshoe, with the skewer pierced through the head and the tail.
6. Brush the shrimp with marinade again before placing on the grill.
7. Grill each side 2 to 3 minutes, or until opaque, brushing the shrimp once more with marinade before flipping.