WINE & DINE
GARLIC & HERB SHRIMP SKEWERS 2h 50m
6 servings
Directions
Ingredients
Place salt, lime zest, and 3 cloves of garlic in a mortar and pestle. Pound with the pestle until mixture begins
1 1/2 Teaspoons kosher salt
to form a paste. Add chopped basil, parsley, oregano, and thyme and pound with pestle.
1/2 Teaspoon lime zest 3 Garlic cloves, thinly sliced
Drizzle 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce
3 Tablespoons chopped fresh basil
for marinating, about 1 minute. Add in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until
3 Tablespoons chopped fresh parsley
mixture is thoroughly combined, adding additional olive oil as needed.
1 Tablespoon chopped fresh oregano 1 Tablespoon chopped fresh lemon thyme
Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are
4 Tablespoons olive oil
evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3
2 Pounds extra large shrimp
hours. Cover and refrigerate remaining sauce. Preheat grill for high heat and lightly oil the grate.
Skewers
Thread shrimp onto skewers and place on hot grill. Cook on each side until shrimp are bright pink and opaque
Sauce
and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
1 Tablespoon olive oil 1/2 lime, juiced
Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lime juice, red pepper flakes, cayenne
1/2 Teaspoon red pepper flakes
pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lime wedges.
1 Pinch cayenne pepper 1 Lime, cut into wedges Salt and pepper to taste
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MarineMax Lifestyles Spring 2019
