Spring is just around the corner (at least we hope it is) and it’s time for a how-to recipe video that will break us from the dead of winter. This Lemon Ginger Shrimp recipe is great for those who want to pretend it’s warm, at least for a moment!
*Ingredients*
3 lbs jumbo shrimp, peeled and deveined
½ C olive oil
2 tsp sesame oil
¼ C lemon juice
1 onion chopped
2 cloves garlic peeled
2 TB grated ginger root (the tube of ginger from the produce isle works great)
2 TB cilantro
3 TB Grilla AP Rub
12 to 15 skewers depending on shrimp size and how many you put on each
*Recipe*
To save some time and effort, use a blender or food processor and add the olive oil, lemon juice, garlic, ginger, cilantro and rub and blend until smooth. Reserve a small amount of this mixture for final brushing. Take the rest and pour into a dish and add the shrimp, toss to coat and then cover and refrigerate for 1 to 2 hours. Preheat Grilla to about 250 degrees. Thread the shrimp on the skewers. Make sure to thread through the tail and head area to keep them secure. Keep them all laid out the same direction to allow for flipping of the skewers. Throw away remaining marinade.
Grill shrimp 3 to 4 minutes per side or until opaque. Baste with remaining reserved sauce. If you want more color on your shrimp, you can add 1 tablespoon of BBQ sauce to your mixture.
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