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I think it’s clear from the title of the site, I’m more a carb girl than anything else. I’ll happily forgo a piece of steak, perfectly contented with corn on the cob and some artisan bread with Kerrygold butter. After almost six years, Brian still has a difficult time understanding my attitude towards meat.
I’m pretty certain I could easily transition to a vegetarian lifestyle if it weren’t for two things: bacon and shrimp. In my opinion, bacon is perfection. On it’s own it’s magnificent, but it is also has the capability of transforming many a mundane dish into something fantastic. When it comes to shrimp – whether they’re sauteed, fried, stuffed or grilled – they top my list of favorite foods. Unless you try to feed them to me in shrimp cocktail form. Then all bets are off. Just something about the ice cold shrimp and cocktail sauce skeeves me out.
I stumbled on this grilled shrimp recipe a few years ago and it’s been one of my go-to weeknight meals since then. We grill year round at our house. (Yep, we’re the crazy people sporting Ugg boots and winter coats with our grilling tongs in mitten-clad hands out the middle of a snow storm, all just to get our steak and shrimp fix.)
The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are full of flavor. They pair perfectly with grilled asparagus and steamed rice.
What’s your go-to, quick weeknight meal?
Marinated Grilled Shrimp
Ingredients
- 3 cloves garlic minced
- ⅓ cup olive oil
- ¼ cup tomato sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- freshly cracked pepper to taste
- ¼ teaspoon cayenne pepper
- 2 pounds fresh shrimp peeled and deveined
Instructions
- In a large bowl, combine all ingredients except the shrimp and whisk until combined. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring a couple of times.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard leftover marinade
- Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until cooked through and opaque.
I tried this recipe on the weekend and everyone loved it! Would definitely do it again and would definitely use it not just as an easy weeknight dinner but also as a nice dinner party option.
Maria,
That’s wonderful to hear! Thank you so much for stopping in to let us know that you enjoyed the recipe. Have a great day and thank you for following MBA!
Jamie
Thank you for sharing! I’ve linked to it from my site because may of these ingredients are on sale this week and others may be looking for an amazing dish for their meal plan. Thanks again!
http://www.weeklyadmeals.com/2013/02/13/publix-free-weekly-meal-plan-feb-13-19/
Oh I want this for supper, Jamie! Beautiful!!!
Shrimp is my favorite dish and yet I rarely make it because I always think I have to make something very fattening (deep fried or buried in a white sauce). It is great to see this wonderful recipe that is healthy as well as delicious. Thanks.
Yes! Bacon and Shrimp. You are a wise wise lady. :)
We often grill shrimp wrapped in bacon, with a little bbq sauce. Yum. Great as an app or main.
I haven’t had shrimp in such a long time! I really want some now, too bad grilling season is kinda over for here.
Your photo is gorgeous! You have me craving shrimp now! ;)
We’re totally those people too in the middle of winter! BBQ season is every season!
Jo-Anna
How beautiful are these! LOVE shrimp…and super easy recipes!
Love this simple and fabulous meal! I have yet to grill shrimp at home; I really need to get on that!