GRILLED LEMON PARSLEY SHRIMP

Do you find yourself making the same shrimp scampi recipe over and over again?  I found myself in this rut recently and I think I've pull myself out by throwing bamboo skewers into the mix. It's pretty much the same recipe without the pasta. Simple, delicious and fun, what's not to like about this recipe.

GRILLED LEMON PARSLEY SHRIMP

Ingredients

• 2 pounds large shrimp
• 3 teaspoons sea salt
• 1 tablespoon cornstarch
• 2 teaspoons paprika
• 1/4 cup grape seed or vegetable oil
• 1 large garlic clove, minced
• lemon zest from 1 lemon
• 1 lemon juice
• 1 large garlic clove, minced
• 1/4 cup parsley, chopped
• bamboo skewers

Method

1. Two hours prior to cooking, defrost the frozen shrimp in a large bowl of water with 2 teaspoons of sea salt at room temperature. Drain the salt water once the shrimp is defrosted, shell and devein the shrimp. I recommend having a good pair of kitchen scissors to help devein the shrimp, and simplify shell removal. Take the scissors, position one scissor blade on the vein at the head of the shrimp and cut across the flesh along the vein to butterfly the shrimp. Remove the vein and pull off the shell. In a bowl, mix 1 teaspoon of sea salt, corn starch and 4 cups of water. Add the cleaned shrimp. Allow the shrimp to marinate in the cornstarch mixture for at least half an hour in the refrigerator. This step still help the shrimp to plump up and keep moist through cooking.
2. This is an optional step for the paprika, 15 minutes prior to cooking, toast the paprika in a dry pan over medium heat for roughly 1 minute to summon the oils, flavors and aromas of this wonderful spice.  Take care to stir the paprika to prevent burning.  Transfer the paprika to a liquid measuring cup. Stir in the oil, lemon zest, lemon juice, minced garlic and parsley until blended.
3. Drain the liquid from the shrimp, pour the lemon marinade over the shrimp and thoroughly mix. Allow the marinade to sit for 5 minutes.
   
   
   
   
   
   
   
4. Thread the shrimp onto the bamboo skewers, taking care to avoid overcrowding each shrimp, this will allow for even cooking.  Depending on the size of the shrimp, grill or pan-sear for roughly 2 minutes on one side, and 1 minute on the other side.

Serve with green beans or broccoli and rice or pasta.

Serves 4