Prep time: 10 | Cooking: 5 min | Additional: 2 hr | Total: 2 hr 15 min | Servings: 4 | Yield: 4 servings
I remember this recipe is always present during BBQ nights with my family. The freshness of seafood brings us back to summer at the beach. It is very delicious, especially if you use fresh shrimps because it’s still juicy, and there is something good with fresh shrimps. Whether you eat it as a main dish or as a side dish, it’s up to you, but it doesn’t matter to us as long as it’s there.
A marinade is meant to tenderize and infuse the meat with flavourful herbs and spices. The shrimp marinade produces a deliciously tangy taste infused with garlic, lemon, and other fresh herbs and spices. Also, because shrimps are so tender, it takes only minutes to marinate and cook compared to other proteins, so it is important not to overcook.
2 tsp ground paprika
2 tbsp fresh minced garlic
2 tsp Italian seasoning blend
2 tbsp of fresh lemon juice
¼ cup olive oil
½ tsp ground black pepper
2 tsp dried basil leaves
2 tbsp brown sugar, packed
2 pounds large shrimp, peeled and deveined
1. In a bowl, add and whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together until thoroughly blended. Stir in shrimp, and toss to evenly coat with the marinade. Cover, refrigerate at least 2 hours, turning once.
2. Preheat an outdoor grill for about medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. Remove shrimp from marinade, drain excess, and discard marinade.
4. On a preheated grill, place and cook the shrimp, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
If the skewers you ‘re using are made of wood, you’ll need to soak them, so they don’t catch fire from the grill (or oven, or broiler) while you’re the meat. It will not take long to soak the skewers.
Per Serving: 336.4 calories; 345.6 mg cholesterol; 400.8 mg sodium; 37.8 g protein; 10.2 g carbohydrates.
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