Monday, July 20, 2009
Is there anything better in the summer than grilled shrimp? I think not.
We had a cold front come through over the weekend, which made temperatures seem like fall. It was a very nice change from the 110 degree heat index we had for about a week straight. In order to take full advantage of the cooler temperatures, I decided to use the grill and grill some shrimp and vegetables.
The shrimp are very simple. I got the recipe from here and it's now become my go-to grilled shrimp recipe.
I take two bags of frozen peeled and deveined shrimp and marinate them in Italian Dressing. If they are still frozen, leave them in the dressing for at least 6 hours. However, I like to thaw them out just by running cold water over them for about 10 minutes before putting them in the dressing. Before you are ready to grill, skewer the shrimp and sprinkle with Old Bay Seasoning or Tony Chachere's. I like to use metal skewers, but if you have wooden skewers, they would work fine too. Just be sure to soak them in water to prevent them from burning on the grill. Place shrimp on the grill and when they are opaque, take them off and enjoy!