Midweek Mixers – Grilled Garlic and Herb Shrimp

We hope you’ve enjoyed our Tailgating September food as much as we have. Here’s the last recipe, Grilled Garlic and Herb Shrimp, and I think Naomi saved the best for last. Her family absolutely love these lil bad boys and can chow down on these sweet little morsels of shrimp goodness.¬†Various herbs, lemon juice and brown sugar make a spectacular marinade that the shrimp soak up like a sponge.

Naomi says, Now, a note on the shrimp…You can use raw peeled shrimp. I have always been taught that it is better to cook shrimp on the grill with the shell still on and to peel at the meal. This is because shrimp can go from spectacular to rubber pretty dang quickly. The shell helps to buffer some of that time and give for mistakes. I have found in my years of cooking shrimp for this to be true. While I could probably use peeled shrimp at this time, I still continue to prefer the shell on. In my humble opinion, it keeps the shrimp “juicier”. It might be a tad messier and inconvenient, but I have just worked past that. Just have a bowl available to put the shells in and maybe some wetnaps for after the meal.

I have served this several ways. A big bowl of them for sofa tailgating or with a crock pot baked potato or with a rice pilaf and salad. Your choice!

garlic herb shrimpSo, here we go:


2 t. ground paprika
2 T. minced or jarred garlic
2 t. Italian seasoning
2 T. fresh lemon juice
1/4 cup olive oil
1/2 t. ground black pepper
2 t. dried basil leaves
2 T. packed brown sugar
2 lbs. LARGE shrimp peeled and deveined or shell on (your choice)


1) In a large pan or a container cover wooden skewers with water. Allow to soak for one hour.
2) Whisk together the first 8 ingredients and pour over shrimp. Stir to coat evenly and allow to marinade in the fridge for a minimum of 2 hours (I do 4 hours.).
3) Skewer shrimp onto skewers. I normally get 5 shrimp on each skewer. Be sure to leave spaces between each shrimp to ensure even cooking.
4) Place on grill of your choice. Try not to have them over direct heat. I let mine cook about 5 minutes each side. This is why it is important not to have them over direct heat!

Adapted: Allrecipes.com

And remember for more fun food recipes visit Naomi at http://thepubandgrubforum.blogspot.com/

Enhanced by Zemanta
About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

Leave a comment:

Facebook IconTwitter IconBe My FriendBe My FriendBe My Friend
%d bloggers like this: