We decided to do the first grilled meal right, so we went for surf & turf. I love the Honey Lime Shrimp I make, but didn't think that would pair well with steak and potatoes, so this time I decided to go garlic. They were perfect - easy to make and are bursting with flavor. Add some smokey flavor from the coals on a grill and they're out of this world. Just look at these babies!
1 pound shrimp
1/2 cup olive oil
1 Tablespoon melted butter
2 Tablespoons lemon juice
4 large cloves garlic, minced
Mix olive oil, butter, lemon juice, garlic, salt, and pepper in a medium bowl. Peel and wash shrimp, then add them to the bowl and marinade. Cover, and refrigerate for 2-5 hours.
At this point, you can either cook them in a frying pan, or do what we did and skewer them for kabobs. If you're using wooden skewers, you'll need to soak them in water first so they don't catch on fire. I filled a cookie sheet with water and submerged the sticks for 15 minutes.
Then skewer 5-6 shrimp per stick.
Lay the kabobs on the grill over simmering coals and cook a few minutes per side, until shrimp turn pink. You can spoon some of the marinade on the shrimp while they're cooking, but be careful because it'll make the coals flame up! Then carefully flip shrimp and finish cooking!
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These were the surf half of our surf & turf dinner...and really made the meal. Give 'em a try next time you heat up the grill!