Easy Meal Ideas: Grilled Lemon Shrimp
We're settling into spring — finally! — which means it's a lovely time to reacquaint ourselves with the patio and barbecue grill. This simple recipe for Grilled Lemon Shrimp could be cooked outdoors or inside if you have one of those nifty stove-top grill pans.
Serve with couscous and a steamed green veggie. I reach for broccoli every time.
Here's a grilling tip: When you're going to fire up the grill, do double duty: Pop some chicken breasts or a London broil alongside the evening's meal and enjoy them another time, such as sliced atop a Caesar salad.
Note: Today's recipe is just one example of the recipes you can get by e-mail every weekday afternoon. Sign up for Easy Meal Ideas From Janet's Kitchen, and you'll have recipes delivered to your in-box. Go to enews.tampabay.com.
Janet K. Keeler, Times lifestyles editor
© 2014 Tampa Bay Times
Grilled Lemon Shrimp
For the marinade:
1/2 cup fresh lemon juice plus 1 teaspoon grated lemon zest (about 2 lemons)
1/4 cup chopped fresh parsley
2 tablespoons olive oil
6 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
For the shrimp:
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined and butterflied (see note)
1/2 teaspoon sugar
To make the marinade, combine lemon juice, zest, parsley, oil, garlic, salt and pepper flakes in a medium bowl. Measure out and reserve 2 tablespoons of the marinade for serving.
Pat the shrimp dry with paper towels, add to the bowl with the marinade and toss to coat. Cover and refrigerate for 15 minutes. Remove shrimp from the marinade and thread on skewers. Alternate the direction of the shrimp as you pack them tightly on the skewers. This allow you to fit about a dozen shrimp snugly on each skewer.
Grill outdoors or on a stove-top grill pan, about 4 minutes on one side and 1 to 2 minutes on the second side. Remove shrimp from skewers and toss with reserved marinade.
Note: To butterfly shrimp, use a sharp paring knife and make a shallow cut down the outside curve of the shrimp to open up the flesh. Do not cut all the way through.
Nutritional information per serving: 250 calories, 10g fat, 5g carbohydrates, 35g protein, no fiber, 550mg sodium.
Source: Light & Healthy 2010 from America's Test Kitchen (2009)