Simply Shrimp

Okay, I'm off the chicken kick. It's so gorgeous this morning that I'm thinking we should be cooking outdoors tonight. The weather person on some channel early this a.m. says we're going to need air conditioning this weekend so it'd be a good idea to get out there tonight. Take your bug spray.

This is a very simple recipe for grilled shrimp. You can dunk it into the garlic butter outlined below or toss it over a Greek salad. I'm inclined to do that, minus the Tarpon Springs-inspired potato salad. Iceberg lettuce, tomatoes, cucumber slices, red onion, kalamata olives and feta cheese. Toss on some shrimp. Opa! Ken's makes a pretty good Greek salad dressing. See you back on Monday.

Grilled Shrimp
2 pounds jumbo shrimps, shelled and deveined, tail left on
1 large clove garlic, crushed
salt
juice of 1 lime or lemon
1/3 cup olive oil
garlic butter, below

Use scissors to remove shells without disturbing tails. In a non-reactive bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently. Remove tails if cooking under broiler.
Serves 4.

Garlic Butter for Dipping
1/2 cup butter
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice (about 1/2 lemon)
1/8 teaspoon hot pepper sauce
1 large garlic clove, crushed
Salt
In a small saucepan, melt butter. Add remaining ingredients; heat for 1 minute. Serve with shrimp or other seafood.

Source: www.about.com

Comments

[Sue E. Conrad]

Yum-m-m-m, shrimp.........unfortunately, my husband isn't allowed to eat it except on rare occasions (cardiac issues). But you're absolutely right about Ken's dressings; I'm just more enthusiastic, though! And there really is a Ken's Steak House (been around since the 1940's)!!!!!