I spent the past week with family in North Carolina eating a lot of barbecue and drinking myself silly on sweet tea. I also had access to a real grill, not just the little hubcap-size one that I currently own. This real grill was big enough to cook multiple things at a time, and I spent the better part of the week feeding it mounds of lump charcoal. While most of my family spent their time on the beach reading with their toes in the sand, I spent mine by the grill’s smoky side.
I also had access to some very fresh and cheap shrimp, and it wasn’t long before the two met for dinner. This recipe from O, The Oprah Magazine marinates the shrimp for 30 minutes, and then skewers them, making them easy to cook on a hot grill. I learned my lesson from the last time I used skewers and made sure the wooden sticks had soaked for at least 30 minutes before they went on the grill. Metal skewers would save you more time.
This, obviously, wasn’t the only thing I grilled over the week. But it was certainly one of the tastiest. The acidic marinade managed to work its way through the shrimp. Otherwise it was just fresh shrimp cooked over a flame. Can’t beat it.
- 4 limes
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper
- 1 1/2 pounds shrimp, peeled and deveined
- 1/4 cup basil leaves, thinly sliced
- Wooden skewers
Add the zest and juice of three limes to a large bowl along with the garlic. Whisk in the olive oil and season with a pinch of salt and pepper. Dump in the shrimp and toss until coated. Marinate in the fridge for 30 minutes.
At the same time, soak wooden skewers for 30 minutes in water.
When done marinating, skewer the shrimp and discard the marinade.
Meanwhile, light enough charcoal for a medium-hot fire. Alternately you could use your broiler or a grill pan. Cook the shrimp for 2 to 3 minutes a side or until pink and firm. Season with salt and pepper. Cut the last lime into wedges and serve with the shrimp.