Serve shrimp for dinner tonight. It is a delicious, smart, and quick way to get a good meal on the table after a hard day at the office.
Serve over fresh spinach with an orange vinaigrette.
See my suggestions for making this your own.
Serve with a lightly oaked Chardonnay
Ingredients
1 pound 24 count shrimp, peeled, deveined
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
salt and pepper to taste
4 skewers
Instructions
Combine oil and 1/2 of the garlic add shrimp and marinate refrigerated for 20 minutes up to one hour.
Prepare a medium hot fire. Melt butter in pan over medium heat. Add lemon juice, remaining garlic, parsley, salt and pepper. Heat gently on low heat until flavors have infused.
Lightly salt shrimp and thread onto skewers. Place on prepared grill. Baste with 1/3 of the butter mixture, turn after 2 to 3 minutes. Remove shrimp when pink and allow to rest a few minutes.
Reheat remaining butter mixture and serve on the side.
Cooking Wiser:
Serve with angel hair pasta cooked al dente.
Serve over fresh spinach. Make an orange vinaigrette for salad.
Omit butter and use 4 tablespoons vegetable oil to cut calories and cholesterol.
Use any other herb, it can be cilantro, basil or even dill. Add half herb of choice and half parsley.