In the past shrimp has not been on my list of favorite things to eat. It’s probably just within the last year that my palate has changed enough for me to even order it, much less enjoy it! A couple co-workers went crazy the other weekend, grilling hundreds of shrimp (seriously), so I thought it would be fun to try some out myself! They turned out great, especially when paired with a salad from our first garden (YAY!) and some cheesy jalapeno bread. Still not my favorite thing to eat, but I’m sure we’ll make them again (when they’re on sale, of course).
- 1/3 cup olive oil
- 1/4 cup sesame oil
- 1/4 cup chopped fresh parsley
- 2 tbs hot sauce
- 2 tbs minced garlic
- 1 tbs ketchup
- 1 tbs Asian chile paste
- 1 tsp salt
- 1 tsp pepper
- 3 tbs lemon juice
- 2 lb shrimp, peeled and deveined
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.