Grilled Shrimp With Garlic and Lemon
For grilling enthusiasts, cooking over open flame is a year-round endeavor. Still, there is a definitive rise in fervor at springtime as it marks warmer temperatures and more daylight for more barbecue. This marks the high season for grilling and Summerset wants to get your outdoor kitchen ready to reign victorious once again. This week we bring Grilled Shrimp with Garlic and Lemon featuring a unique preparation for the best shrimp.
With all fish and shellfish, freshness is paramount to texture, color, and taste, so always find a vendor offering the fresh product. The unique preparation begins by tossing the shrimp in baking soda, sugar, and salt, which will help with the browning process and help the shrimp stay plump through cooking. Tightly thread the shrimp onto skewers so that they are snug together which helps them stay moist on the grill. The skewers are then suspended on the sides of a baking dish and refrigerated for one hour to dry them out, which also helps with the browning. Just before grilling, brush the shrimp with a garlic and olive oil mixture to infuse the aromatics of the garlic into the shrimp and keep them from sticking to the grates. After grilling, the shrimp are finished with a mixture of garlic, olive oil, lemon zest and juice, parsley leaves, salt, and pepper. When done, each bite features beautiful browning, crisp texture, and rich moisture. Spring is here, so get ready for the high season of grilling with Summerset.
Grilled Shrimp With Garlic and Lemon Ingredients
- 2 1/2 pounds large (15–20 per pound) shrimp, peeled and deveined
- 1/2 teaspoon baking soda
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon sugar
- 4 medium cloves garlic, minced, divided
- 1/4 cup extra-virgin olive oil, divided
- 1 teaspoon zest and 4 teaspoons juice from 1 lemon
- 2 tablespoons minced fresh parsley leaves
- Freshly ground black pepper
Grilled Shrimp With Garlic and Lemon Directions
- Combine shrimp, baking soda, salt, and sugar in a medium bowl and toss to coat. Thread the shrimp onto sets of 2 skewers, alternating heads to tails and pushing the shrimp so that they are nestled snugly together; you should have about 6 shrimp on each set of skewers. Lay skewers on top of a baking dish so that the shrimp are suspended above the bottom of the dish. Transfer to refrigerator and allow to rest for 1 hour. Meanwhile, combine half of garlic and half of olive oil in a small bowl. Combine remaining garlic, olive oil, lemon zest and juice, and parsley leaves in a large bowl. Set aside.
- When shrimp are ready to grill, brush both sides with first garlic/oil mixture. Set half the burners on a gas grill to the highest heat setting, and preheat for 10 minutes. Clean and oil the grilling grate.
- Place shrimp directly over hot side of grill and cook, turning occasionally, until shrimp are just cooked through and well charred, 4 to 5 minutes total. Transfer shrimp to a cutting board.
- Carefully remove skewers from shrimp and transfer to bowl with garlic/oil/lemon mixture. Toss to coat. Season to taste with salt and pepper and serve immediately.
Taken from SeriousEats.com
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