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Grilled Garlic-Herb Shrimp
A simple puree of fresh herbs, garlic and olive oil does double duty in this recipe. It first coats the uncooked shrimp as a quick marinade. Then, with a splash of lemon juice stirred in, it's drizzled on as a sauce after cooking. One large bunch or “clamshell” container of tarragon should yield the amount of tarragon leaves needed for this recipe. You can serve the shrimp on the skewers with crusty bread and a vegetable side, or slide them off the skewers and add them to grain or leafy green salads.
4
Servings
Tip
Don’t forget to pat the shrimp dry before coating them with the herb puree; too much moisture will prevent it from clinging to them.
35 minutes
Ingredients
-
1½
pounds extra-large shrimp (21/25 per pound), peeled, deveined and patted dry
-
1
cup lightly packed fresh basil
Directions
-
01Thread the shrimp onto eight 8- to 10-inch metal skewers, dividing them evenly; skewer each shrimp in a C shape, piercing through 2 points. Place the skewers on a rimmed baking sheet or in a large baking dish.
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Hi Michael -
We haven't tested it, but we think you could do this under the broiler. Set your rack around 6" from the broiler element and arrange the skewered shrimp on a wire rack set inside a rimmed baking sheet. You want to make sure the shrimp don't burn so keep a close eye on them. They should only take a couple of minutes per side, depending on how hot your broiler is and if you have to adjust the rack position so they don't burn. The shrimp should get slightly charred and become opaque when cooked through. Good luck!
Best,
The Milk Street Team
Hi Jim -
Any light, summery side dish would work well. Here are some suggestions:
This one is great because it, too, is done on the grill - https://www.177milkstreet.com/recipes/grilled-broccoli-with-pistachio-and-citrus-vinaigrette?token=N4ZYSJNgQX2-81Sq8hyFbtMemHYPcoiY
This is one of my favorite summer salads since I usually have an abundance of zucchini. You can prep everything ahead (separately) and just toss with the vinaigrette right before serving. Just make sure not to let the zucchini sit for more than 15 minutes. - https://www.177milkstreet.com/recipes/lemon-herb-ricotta-zucchini-salad
This one is great because the beans add a little heft to a lighter meal of grilled shrimp - https://www.177milkstreet.com/recipes/greek-bean-salad-fasolia-piaz-greece-avocado
Best,
Lynn C.
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This was easy to make and tasted good. Thank you for the recipe.