With Easter around the corner there are sure to be family and friend gatherings with an abundance of food. If you are looking for an easy appetizer that is sure to please, stop by the seafood department at Heinen’s Grocery and pick up some raw shrimp already cleaned with the tails on. I personally can think of 100 things I would rather do than stand at the sink and devein shrimp. I just love simplicity.
Today, I’m sharing two of our favorite ways to serve shrimp. The first, Herb Marinated Grilled Shrimp has been a staple at every family gathering of my adult life. We serve it warm, cold, alone or tossed with pasta. It’s delicious any way you enjoy it. The longer you marinate it, the more flavorful the shrimp will be.
The mixture seems more like a thick paste than a marinade. I find putting the shrimp and all into a Ziploc bag and squeezing the air out works best.
Herb Marinated Grilled Shrimp
- 3 garlic cloves, minced
- 1 medium yellow onion, small-diced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- Juice of 1 lemon
- 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
- Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice.
- Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking.
- Skewer the shrimp. I use 4 shrimp on a 10-inch skewer.
- Grill the shrimp for 1-1/2 minutes on each side.
Then, on the other side, we have some heat to add to the table. With everyone overloading on Peeps, jelly beans and chocolate, a little spice will be the perfect thing to shake up your palate. These Bacon Wrapped BBQ Shrimp are always a hit. Use the same type of shrimp you used for the first recipe. This time, wrap them in bacon, brush them with the BBQ mixture and toss them on the grill. Your neighbors will thank you for the free smells as the sweet, fiery, smokey aroma drifts through your yard.
Bacon Wrapped BBQ Shrimp
- 20 strips bacon (about 12 ounces)
- 20 medium-large shrimp, shelled and deveined (about 1 pound)
- 1/2 cup barbecue sauce
- 1/4 cup canola oil
- 3 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 3 tablespoons chopped chipotles in adobo sauce
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- Freshly ground pepper
- Soak 5 to 8 bamboo skewers or several extra long cocktail picks in water for about 20 minutes to keep them from burning on the grill or under the broiler.
- Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels.
- Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. If using skewers thread 3 to 5 shrimp on each bamboo skewer. Or one shrimp on each cocktail pick.
- Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
- Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 4 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 3-4 more minutes. Serve with extra reserved sauce.
I hope you’ll give this recipe a try then let us know what you think by posting a pic of your shrimp with the #CookingWithHeinens hashtag on Instagram or Facebook. Enjoy!