Looking forward to hosting family from up and down the east coast here in a couple of weeks. These are folks we always love to see. Also enjoy sharing food and fine beverages with them. Chilled bottles of a nice summer white wine will be ready to uncork. A nice appetizer will be handy. Thought barbecued shrimp might be a popular choice, so I gave this a test run.
Let’s try a fruity citrus marinade rather than my usual vinaigrette:
SP’s Orange Vinaigrette/Marinade
1 large Valencia Orange, juiced
1 Tablespoon Balsamic Vinegar
1 Tablespoon Honey
1 Clove Garlic, peeled, crushed and chopped fine
⅜ teaspoon Kosher Salt
⅜ teaspoon Freshly Ground Black Pepper
¼ cup Extra-Virgin Olive Oil
And if you want a salad using the above as a dressing:
10 to 12 ounces pre-washed Baby Spinach Leaves
½ Onion, diced
Freshly Ground Black Pepper
Soaked the wooden skewers for an hour or so. Prepared the egg for direct cooking, and set temperature to 375°F. Meanwhile, the shrimp (these were big ones – 12 to a pound) were deveined and skewered along with cherry tomatoes. Covered in the marinade and set aside for 20 minutes or so. This was a quick cook: 2½ minutes on each side, then served immediately. Have to admit, these were cooked this along with a couple of Portobello Caps for my vegan family members.
Yup, tasty as expected. The spinach was delicious as well. Feel free to add dried cranberries, nuts, or whatever you like on your salad. The crowd will enjoy these shrimp, for sure!