Fired UpMay 31, 2010 at 2:50 pm | Posted in Seafood | 30 Comments
My two Webers are definitely front and center stage this weekend. I plan to grill, then I’m going to grill and then I think I’ll grill some more. Let’s take a look.
First out of the chutes is Glazed Shrimp. I wanted to keep it light on Friday evening, as lunch that day was a big old heavy ham and pumpernickel sandwich. So serving up a side of my leftover Pasta Salad and skewers of Glazed Shrimp sounded PERfect.
I found a beautiful package of jumbo shrimp which were labeled “Gulf Shrimp”. I was surprised to see these available with this oil tragedy, but the seafood counter was just too busy to inquire about their origin. Perhaps from Texas?
Simple please! I find that when grilling shrimp, size and simplicity matter. We love the delicate and sweet flavor of shrimp and don’t like to overwhelm them with complicated sauces. Sometimes just a slather of melted butter lightly flavored with garlic is nice. Or a quick baste with some olive oil in which some of fresh herbs have been added. We also like a light brush of Caesar salad dressing adding a sprinkle of Parmesan cheese at the end. Always love a squeeze of fresh lemon. Obviously the larger shrimp are more practical. The recipe below is about as complicated as I get.
This is a quick and easy recipe, had it for years, it’s my go to “dinner in 10 minutes” entrée. Sweet and tangy and I love the shiny finish that seals in the tender texture of the meat.
3 Tbs Dijon mustard
2 Tbs honey
1/4 cup lemon juice
2 garlic — minced
1 1/2 pound shrimp, cleaned and de-veined
1. Skewered, brush one side of shrimp with mixture, grill two minutes. Turn and brush, cook 2 more min.
I mean really, can anything be simpler and did I mention tasty?
Simple Glazed Shrimp…
It’s What’s For Dinner.
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