With a spell of warm Spring weather over the past couple weeks, I dusted off the Weber grill and made a few dinners in the great outdoors. First up was a platter of Lemon Barbecued Shrimp. I love grilling because…
1. I spend time outside 2. Dinner cooks by itself with little help 3. No dirty pots and pans to wash!
Lemon Barbecued Shrimp includes a homemade marinade with ingredients most kitchens have on hand. Making your own marinades is a quick proposition. With a mason jar, you can add all the ingredients and give it a vigorous shake. Also, you control the ingredients that go in so you can make your homemade marinade as healthy – or not – as you would like.
After spending about 30 minutes in the marinade, the shrimp get a a double flavor boost from the tangy lemon barbecue sauce and the char or the grill. Head outside and prepare this is a quick meal for your family. And you will get the added benefit of getting a dose of vitamin D from some time spent in the sun.Print
- for the mariande
- 1/4 cup ketchup
- 3 scallions (thinly sliced)
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sesame seeds
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds extra large shrimp (16 – 20 count per pound, peeled and deveined with tails 12 inch wooden skewers)
- lemon wedges
- In a mason jar with a lid, combine the marinade ingredients and shake well. Place shrimp in a resealable bag and add about 2/3 of the marinade. Place in refrigerator to marinate for about 30 minutes.
- Heat grill to medium high. While the grill is preheating, thread 4 shrimp on each skewer. Grill for 3 – 4 minutes per side, brushing with remaining marinade during the last couple minutes. Can be served straight from the grill or chilled with lemon wedges.
Recipe by Amy Casey
© amycaseycooks – 2012