I like to use either large or jumbo pink shrimp for this recipe. In a food processor, combine 1/2 cup of canola oil, a dash of red pepper flakes, some ground fennel seeds, and about 3-4 TBS of minced garlic. And yes, I have given in to the store bought already minced garlic. I have spent more time fussing and fighting with peeling loads of garlic and then mincing it, only to get a small ration of minced garlic for my effort. Put the mixture in a ziploc bag with about 20 peeled and deveined shrimp. I like to let it marinate all day. Heat your grill to about medium. Skewer your shrimp and set the shrimp on the grill, but only long enough to get some color on both sides. Melt a stick of butter in the skillet. Zest 1 lemon into the pan along with the juice and 1 TBS of chopped fresh thyme leaves. Add 1/2 cup chopped fresh parsley, and you are done. Pat yourself on the back. Another easy dinner. Lily likes to have the shrimp with grilled corn and fried green tomatoes.
Comments