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Garlic Shrimp Cookout
Arcadia Weekly Apr 21, 2009
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We continue to enjoy the shrimp I brought back from my spring break trip. I try not to have a shrimp dish but once every two weeks so that it seems to last longer, but tonight I am planning to serve a longtime favorite. I am going to prepare it to be cooked on the grill but you can cook this same recipe in the oven if weather prevents the perfect evening for grilling. I always love a reason to have neighbors over to celebrate something, so the theme is Tax Day 2009! I am reading the novel, Johnny Tremain, with my class right now and the colonists have just dumped the tea in protest of taxes by the British. We managed to rid ourselves of British control but darn those taxes are much worse now than the British ever even tried to collect. James Otis told Sam Adams in 1774 that the war would bring us freedom and taxes were not the issue. I am glad he would not be disappointed.
So….on with our Tax Day food and relaxation. This Garlic Shrimp recipe is one I have always used for a quick but delicious cookout.
2 lbs. shrimp, peeled and deveined
½ cup olive oil
10 garlic cloves, chopped
2 T orange juice
4 T lime juice, fresh is preferred
¼ to ½ t ground red pepper
Place all but four tablespoons in a large plastic bag with the shrimp, coat completely, and chill for at least 30 minutes. Thread the shrimp on skewers. If you are using wooden skewers be sure you have soaked them well to prevent flames. You need to grill these shrimp on a covered grill at 375 degrees for three minutes each side. Use the reserved marinade to baste the shrimp as they cook.
You can imagine I will have to double or triple this recipe if I am having more than my family for dinner. These shrimp are super tasty as a burrito, wrapped up in a warm tortilla with all the trimmings. I love serving them as just an appetizer with a cold pomegranate martini. The martini is a must for saluting Tax Day 2009!
By Deborah Ann Neely
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