Wednesday, March 2, 2011

Marinated Shrimp Kabobs

Here's a quick and easy summer meal that you can prepare in advance then grill it up quickly when you are ready to eat. A delicious buttery tasting magic happens with the addition of a bit of chicken stock to the marinade. Thanks to my friend Kelley for the inspiration! Scale this recipe up or down as needed. I served the shrimp with veggie kabobs. I like to skewer the protein and vegetables separately to ensure each is cooked for the proper amount of time. Enjoy!

Serves 4.

24 large wild shrimp, peeled and deveined
1/2 cup extra virgin olive oil
1/4 cup chicken stock
3 cloves garlic, minced
zest of 1/2 lemon
1/4 tsp salt
1/8 tsp freshly ground black pepper


  1. Combine olive oil, chicken stock, zest, garlic, salt, and pepper in a small bowl.
  2. Place shrimp in a medium bowl.
  3. Pour marinade over shrimp. Toss to coat.
  4. Let shrimp marinade for one hour up to overnight.
  5. Remove shrimp from marinade. Discard marinade.
  6. Skewer shrimp on metal or wooden skewers.
    NOTE: If using wooden skewers, soak them in water for at least 30 minutes before grilling to keep them from charring. 
  7. Preheat grill to medium.  
  8. Grill shrimp, covered, for 3 minutes on each side or until cooked through.

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