Though I am not innately a seafood lover, the rest of my family is, which means once in a while, I explore dinner options outside of my usual comfort zone. Shrimp is an easy one because it’s quick and fairly forgiving now that I’ve had a few successful preparations under my belt. The original recipe calls for marinating the shrimp, but in my haste to get dinner on the table, I’ve brushed the sauce on and found it’s just as good. And yes, even the seafood critic in me likes them enough to make a meal of it, so it has to be a decent recipe. Skeptical? Try it for yourself.
Ingredients:
1 pound shrimp, deveined
4 cloves garlic, minced
⅓ cup olive oil
2 Tablespoons parsley
1 Tablespoon basil
2 teaspoons lemon juice
1 Tablespoon tomato paste
½ teaspoon salt
½ teaspoon black pepper
Garlic butter
1 clove garlic, minced
¼ cup butter, melted
1 teaspoon parsley
Thaw shrimp if using frozen. Skewer and place on baking sheet. In a small bowl, combine garlic, oil, parsley, basil, lemon juice, tomato paste, salt, and pepper. Stir, then brush onto the shrimp. Grill on medium heat for about 2 to 3 minutes per side. Remove from skewers and place in a bowl. Drizzle garlic butter over the top (or keep them on the skewers and dip in butter). Serve hot.
