My two Webers are definitely front and center stage this weekend. I plan to grill, then I’m going to grill and then I think I’ll grill some more. Let’s take a look at this grilled shrimp recipe.
First out of the chutes is Glazed Grilled Shrimp. I wanted to keep it light on Friday evening, as lunch that day was a big old heavy ham and pumpernickel sandwich. So serving up a side of my leftover Pasta Salad and skewers of Glazed Shrimp sounded PERfect.
I found a beautiful package of jumbo shrimp which were labeled “Gulf Shrimp”. I was surprised to see these available with this oil tragedy, but the seafood counter was just too busy to inquire about their origin. Perhaps from Texas?
Simple please! I find that when grilling shrimp, size and simplicity matter. We love the delicate and sweet flavor of shrimp and don’t like to overwhelm them with complicated sauces. Sometimes just a slather of melted butter lightly flavored with garlic is nice. Or a quick baste with some olive oil in which some of fresh herbs have been added. We also like a light brush of Caesar salad dressing adding a sprinkle of Parmesan cheese at the end. Always love a squeeze of fresh lemon. Obviously the larger shrimp are more practical. The recipe below is about as complicated as I get.
This is a quick and easy recipe, had it for years, it’s my go to “dinner in 10 minutes” entrée. Sweet and tangy and I love the shiny finish that seals in the tender texture of the meat.
- 3 Tablespoons Dijon mustard
- 2 Tablespoons honey
- 1/4 cup lemon juice
- 2 garlic -- minced
- 1 1/2 pound shrimp cleaned and de-veined
In a small bowl, whisk together the mustard, honey, lemon juice and garlic.
Peel and devein shrimp, leaving tails intact. Skewer onto metal skewers or if using wood, soak the skewers in advance in water for 30 minutes. Preheat grill to 350 degrees. Place shrimp on hot grill and brush generously with glaze. Cook two minutes. Turn and cook the other side of the shrimp for two more minutes. Again, slathering with the glaze.
Simple Glazed Grilled Shrimp…It’s What’s For Dinner.
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