In the midst of it all, the new normal has become the wearing of masks, sanitizing hands and practicing physical distance. As a result, the usual summer barbeques have been curtailed for more intimate settings with friends and family.
One thing that has not been curtailed however, is our summer food. The grill is still out--at least for this Labor Day weekend, so why not give it one last hoorah? Shrimp is one of my favorite foods, not only because it tastes so good when prepared well, but because it is easy to prepare.
Here, then, is my special end-of-summer vis-à-vis Labor Day weekend Grilled Shrimp en Brochette, which is simply shrimp on skewers that has been “seasoned” with butter, garlic and lemon--easy to prepare and tasty on the palette. Enjoy!
Grilled Shrimp en Brochette
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
4 lbs large shrimp, peeled and deveined
½ cup extra virgin olive oil
1 cup butter
2 lemons + zest / 4 tbsps of lemon juice + zest
2 tbsps garlic (minced)
1 teaspoon pepper
1 teaspoon paprika
Preheat the grill to medium-high (remember to oil first).
Thread the shrimp on metal or wooden skewers (if using wooden skewers, remember to soak them in water for 30 minutes before using to avoid burning).
Add half of the oil and butter to a small saucepan. Melt completely, then add garlic.
Saute the garlic until it is brown, tender and caramelized
Stir in lemon zest, lemon juice, pepper, paprika, remaining olive oil and butter.
Let boil over medium heat.
Remove from heat.
Brush both sides of the shrimp with the sauce.
Grill shrimp for 7-10 minutes on each side until cooked through and starting to brown just slightly.
Drizzle remaining sauce over the shrimp and serve immediately.
For a lighter meal, use less butter and oil.
Hope you enjoy this entree or appetizer--your choice. Happy Labor Day, USA!
If you enjoy this recipe, share it with your friends and family. Also let us know in the comments box below.