EASY, but tasty is the perfect combination for a simple summer dinner! We LOVE this grilled shrimp recipe and it fits the easy, but tasty combination requirement for summer meals.
It’s great for my own gang or to share when we have guests at the table, either way it’s a keeper! My favorite way to serve it is with grilled veggies. In fact, I always double the grilled veggies when we grill because our family will pick at them for several days afterwards and I actually love the left-overs with my eggs the next morning.
Grilled Shrimp Recipe by Jodie Fitz
2 pounds large shrimp
2 tablespoons canola oil
1 tablespoon fresh lime juice
1 clove fresh garlic, crushed or finely minced
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper
Mix the oil, lime juice, crushed garlic, onion powder, sea salt, black pepper and red pepper together in a glass bowl large enough to hold the shrimp. Toss the shrimp in the mixture until they are all fully coated. Cover the bowl with plastic wrap & let sit in the refrigerator until you are ready to cook.
Skew the shrimp before cooking & grill until fully cooked.
Grilled Vegetables: We toss our favorites together; zucchini, yellow squash, Vidalia onions, bell peppers, asparagus are always in the mix. Sometimes we add in tomatoes, eggplant, etc. I toss them with a light coating of light olive oil, sea salt, onion powder & fresh garlic before grilling. They are always a HIT!