July is National Grilling Month so let’s fire up the grill and throw some shrimp on the Bar-B. Cookbook author and Coach-Net member, Jane Vogel, shares this easy-to-follow Chili Grilled Shrimp recipe. As a full-time RVer, Jane’s cooking philosophy is to keep things simple – either grill it or skillet! This recipe, like the others in her book, calls for simple ingredients combined with simple preparation and yields simply delicious fare.
- Large or jumbo shrimp, deveined but not peeled
- 2 T. olive oil
- 2 t. paprika
- Salt and pepper
- 1/3 c. minced parsley
- 3 T. lemon juice
- 1/2 stick butter, melted
- 2 T. bottled hot sauce
- 1 T. minced garlic or 3 T. if from a jar
- 4 dashes Worcestershire sauce
- Lemon sauce
- Combine parsley, butter, lemon juice, hot sauce, garlic, and Worcestershire in one gallon, plastic storage bag and set aside. NOTE: You’ll be tossing the grilled shrimp in this mixture when taking it off the grill, so keep this at the ready when putting shrimp on the grill.
- Combine olive oil, paprika, salt and pepper and coat raw shrimp in a bowl, using clean fingers to toss.
- Assemble on skewers, leaving a little air space between each shrimp for even cooking.
- Grill, medium hot, 4 minutes per side.
- Slip off skewers into prepared and waiting bag of butter and spices and toss.
- Serve with lemon wedges and a paper towel for removing shells. Have a plate or bucket on the picnic table for tossing the shells.
Grill It or Skillet cookbook by Jane Vogel, 2012
About the author:
Jane, a Coach-Net member since 2010, is a full-time RVer who travels in her Winnebago she calls Frieda Roam, accompanied by her standard poodle named All That Jazz. Jane has mastered the art of cooking with minimal tools and ingredients and all of the recipes in her book can be prepared on a gas or charcoal grill, over an open fire, or on a stove. To order your copy of her book, visit www.grillitorskillet.com
How do you devein a shrimp without taken the shell off?
Isn’t EVERY month National Grilling Month…?