Grilled shrimp is the perfect addition to any summer soirée. It’s quick and easy, it’s a crowd-pleaser and it goes great with a crisp, chilled summer wine.
This is our first summer in our first house and I have dreams of summer parties. Everyone is gathered under twinkly cafe lights, sounds of sultry jazz fill the air dotted with the “clink” of wine glasses and raucous laughter. Obviously, everyone has a wonderful time and the food is fabulous. That goes without saying. The parties I conjure up in my head are like the pages of a magazine came to life right in my backyard. They do not actually turn out that way, but often it’s even better. Life has a way of doing that, doesn’t it? The imperfect becomes the most perfect and better than we could’ve imagined.
Summer is all about grilled food for me. It is a time to be outside, feeling the sunshine warm my skin, surrounded by friends and family. The sound of the sizzle as food hits the hot grates and the smell of slightly charred veggies/steak/chicken/shrimp is heavenly. You know what I truly love about grilled food? For the most part, it’s simple and totally unfussy food. A great marinade, good seasoning and quality ingredients equal an amazing meal.
Honestly, isn’t that all we really want? A great meal without a lot of hassle. Summer is about easy going food. It’s memories of backyard barbeques with people I love. It’s spending time and sharing a meal with friends and family. Hanging out under the twinkly lights in the parties of my dreams, nibbling on grilled shrimp and toasting with summer sips.
Here’s to a summer of great memories, good times and amazing food!
Previously Posted Summer Recipes:
- Summer Berry Smash
- Summer Grain Salad
- Grilled Zucchini Salad
- Grilled Vegetables and Red Pepper Dip
- Italian Sausage and Peppers Burger
Used to make Grilled Shrimp:
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- 1 pound large shrimp (16/20) peeled and deveined
- 1/2 cup olive oil
- 1/2 cup canola oil
- 2 tsp kosher salt
- 1/2 tsp black pepper
- juice and zest of 1 large lemon
- 1 BIG bunch flat leaf (Italian) parsley (or 2 small), stems discarded, leaves roughly chopped
- 4 cloves garlic
- Put everything except the shrimp in the bowl of a food processor and let it rip until you have a smooth green mixture. About 2 minutes. Divide dip in half and set aside.
- Pour half of the dip over the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
- Heat grill to medium high heat (500°F), skewer shrimp and grill for 2 minutes per side. Do not overcook shrimp, you'll end up with chewy pencil erasers...
- Set skewers aside to cool slightly.
- Remove shrimp from skewers, if desired, and serve with the reserved herby dip.
- If using wooden skewers, soak for 2 hours before using.