Where have I been? Well, life has been very busy. The fam and I finally moved, I started a new job and I’ve been traveling. Sadly, I haven’t been cooking much. Which is a shame given I finally have my dream kitchen.
Shrimp, I do love shrimp. So imagine the joy I felt when I went to the market and discovered fresh jumbo, shelled and diveined was on SALE!!! Perfect for a quick meal. If you have time to let these marinade for 2-8 hours I imagine these would be little bits of happiness in your mouth.
Serving Size( 2-3) I’ll be honest and say I ate it all myself, please do not judge me
3/4 pd Jumbo Shrimp, Shelled & deveined – I prefer fresh, unfrozen
1 lemon juiced ( 1/4 c)
3 TBSP white wine ( I used Chardonnay)
Pinch of kosher salt
2 TBSP Olive Oil
4-6 springs of fresh thyme
How it’s done
Heat your grill to high. Combine in a bowl all the ingredients. Before adding the shrimp taste to see if it needs more of less salt/pepper. Add the shrimp, mix the shrimp in the marinade. Let it marinade at least a 1/2 hour, more if you have the time ( 2+ hours would be good).
I used non stick foil on the grill. If you don’t have non stick foil, coat the foil lightly with olive olive. I turned the grill down to low. In the time it took me to make two peanut butter and jelly sandwiches the shrimp were done. I would estimate that was about 7-10 Min. When the shrimp is a pretty pink color on both sides they are done. Or when they are firm to the touch, if they are hard they are over cooked. I drizzled a little fresh lemon and clarify unsalted butter on these, but it’s not really needed.
I served these with a baby kale salad.( Toasted quinoa, lemon, olive oil, honey, white balsamic vinegar), Rice would work, or sauteed spinach would be wonderful.Enjoy!
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