From Generations Magazine Seventh Issue
Summer is truly a magical time. It could be that it’s finally warm enough to see bees gently floating about the newly bloomed flowers and plan road trips to the beach. Or, if you’re a foodie like me, it’s because there’s grilling, smoking, and fireside foods to be had! There’s something about the flavor a cast iron grate over white-hot charcoal gives, it’s nostalgic, it’s American, it’s delicious! A dish I like to prepare over the summer – and the grill – is a lemon parsley shrimp. It has just enough savory, sweet, and salty to keep you coming back for seconds. It’s perfect as a main dish, or you could serve it up as an appetizer, either way this is one recipe you’ll want to serve at your summer picnics because it’s easy and so good. For me, I like to stick with larger shrimp with the shells on for grilling as it tends to help keep them from drying out. I also like to butterfly my shrimp, but you can skewer or just throw them on as-is if you’d like. Not a fan of shrimp? This recipe goes great with light fish like haddock, just replace the pound of shrimp for two eight ounce fillets. Pair with Parmesan asparagus and white wine!
1 lb. large, fresh shrimp, butterflied and deveined, shells on
2 tbsp. extra-virgin olive oil
3 tbsp. minced garlic
1/2 c. chopped parsley, fresh
Salt and pepper
1. While your grill is lit and turned to medium-high, add your shrimp, oil, garlic, juice of one lemon, salt and pepper to taste, and parsley to a large mixing bowl and toss gently until well covered in the mixture.
2. When your grill is nice and hot, go ahead and place the shrimp shell side up on your grill and cook them for 5-7 minutes, turning halfway through the process. When fully cooked, the shrimp should be a nice pink color on the outside, and the meat should be white and opaque. 3. Gently pull them off the grill and garnish with lemon wedges and more parsley.