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Simple Grilled Shrimp

I have now covered the top five subjects for outdoor cooking, and it is time to move on. Since I live on the Gulf Coast the next logical subject is seafood, and shrimp are the number one nationwide seafood choice in restaurants. I will again go with a simple recipe. Grilled shrimp have a far more robust flavor than boiled shrimp. They can be served with a remoulade sauce as an appetizer or as an entrée.

15 to 20 count peeled and deveined shrimp

Extra virgin olive oil for brushing

Salt and pepper or Creole Seasoned Salt

Lemon wedges for serving

Skewer the shrimp so they will lay flat, brush with oil and season with salt and pepper or Creole Seasoned Salt.

Grill the shrimp directly over a hot fire for 2 1/2 to 3 1/2 minutes per side, depending upon size. If serving as an entrée, serve with lemon wedges. It is surprising how much flavor lemon juice adds. It is probably the most underutilized seasoning in this country

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