Remember when that was the worst thing you could call someone? I can’t believe I said “remember back when” as if I were old.
Okay, let’s just get on with the recipe before I start calling you all whippersnappers.
For the Cinco de Mayo party, I made spicy grilled shrimp, or as they say in Mexico on May 5th, regular workday, Camarón asado a la parrilla picante. They were deeelicious. It’s one of my favorite dishes to make in the summer because you don’t have to heat up the kitchen. You can make it as an appetizer, which I do often, or as a main dish, which CGMan and I like, too.
Let’s grab a few ingredients and get started!
2lbs shrimp, peeled & deveined
lemon for garnish
Start by lighting the grill (or getting your husband to do it) so it can preheat.
In a small bowl, crush one clove of garlic with 1 tablespoon salt. (because I was so excited to be sharing this recipe, I forgot that first step and just added everything together and then crushed. Trust me, it works better if you crush the salt and garlic together first.) Don’t worry if you don’t have a mortar, you can use the back of an ice cream scoop. I know you have one of those!
Mix in 1/2 teaspoon cayenne pepper and 1 teaspoon paprika, then stir in 2 tablespoons olive oil and two teaspoons lemon juice. It will be thick, like a paste.
Rinse and drain the shrimp. When I peel them, I leave the tails on to make it easier to eat them off the appetizer plate. Or napkin. Or if you’re like me, just running through the kitchen and snatching one off
someone’s plate the table.
Toss with the paste until evenly coated.
I have one of those fancy dancy shrimp baskets for the grill (Thanks ORMom!) but if you don’t, you can easily use skewers instead (soak wooden skewers before using on grill). If you’re going to use the fancy dancy shrimp basket, I cannot stress enough – USE PAM!
Let me tell you, it is no fun standing over a hot grill, trying to toss shrimp that are stuck to the basket.
Place your basket on the grill and cook for about 5-7 minutes, turning often with a spatula, until the shrimp turn opaque.
Once done, place in a bowl and garnish with lemon or lime wedges. These shrimps have such a good flavor, there really isn’t a need for a sauce. With that said, I have, in the past, served them with a pineapple habanero dipping sauce that I found at the un-American bullseye store, to much acclaim.
P.S. These go really good with margaritas on the back patio. Hello summer!
Spicy Grilled Shrimp
1 lg clove garlic
1 TB coarse salt
1/2 tsp cayenne pepper
1 tsp paprika
2 TB olive oil
2 tsp lemon juice
2 lbs large shrimp, peeled & deveined
lemon or lime wedges, for garnish
1. Preheat grill for medium heat.
2. In a small bowl, crush garlic with the salt. Mix in cayenne pepper and paprika, then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with paste until evenly coated.
3. Lightly oil grate (or spray with nonstick cooking spray). Cook shrimp for 5-7 minutes or until opaque, turning often with spatula.
Garnish with lemon wedges.