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.
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.
- 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)
- 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. (This recipe may also be adapted by broiling the shrimp.)
- Skewer the shrimp. I use 4 shrimp on a 10-inch skewer.
- Grill or broil (on a foil-lined baking sheet if broiling) shrimp for 1-1/2 minutes on each side.
Then, on the other side, we have some heat to add to the table. 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 either grill or broil them.
- 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.
- 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 grilling and 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, 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.