This recipe is so easy and fast! It’s also a nice break from the chicken, burgers, and hotdogs rotation on the grill during the summer months. Pairs well with fresh garden veggies and rice, or delish on a kabob!

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Prep time: 10 minutes

Cook Time: 10 minutes

Total time: 20 minutes

Makes about 6 servings (or about 4 long skewers)

• 2-3 Tablespoons extra virgin olive oil
• 1 lb shrimp, peeled and deveined (I usually just buy the already cooked, tail-on, frozen shrimp to make it easier)
• 4 cloves of garlic (or 2-3 Tablespoons jar garlic)
• 1/2 teaspoon salt
• 1/4 teaspoon course ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 lemon, juiced
• 1/4 cup chopped fresh parsley
• Skewers, for grilling

• If your shrimp is frozen, thaw it out completely and rinse off.
• In a large bowl, add olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, lemon, and chopped parsley. Whisk or mix together very well.
• Add shrimp to bowl and coat evenly.
• Using your skewers, begin adding shrimp (with tail on is fine) to fill each skewer.
• Preheat your grill to 375 degrees Fahrenheit.
• Add your skewers to the grill and cook 3-5 minutes per side, depending on the size of your shrimp and the temperature of your grill. Your shrimp are done when they are a light pink color on each side.
• Remove carefully from grill (skewers are hot!) and serve immediately.

• I use frozen shrimp over fresh most of the time because it’s faster for me to put together dinner. If you do buy fresh, you will want to make sure they are already peeled and deveined to save yourself a lot of time, otherwise you can plan to easily add 30 minutes onto your prep time.
• We like to have grilled shrimp with fresh veggies and rice, or on top of a salad. You can really do anything with this recipe, even have it alongside steak as surf and turf. The options are endless!
• Try not to overcook your shrimp, especially if they are already cooked. It takes a lot less time than you think to grill them and overcooked shrimp are very rubbery and tougher to chew.
• Alternative Cook Method: This can easily be done on a stovetop in a pan with either butter or olive oil if you don’t want to grill or don’t have access to one. Follow all the same steps, except the grilling part. Toss the shrimp in a pan with butter or olive oil and pan cook for about 3 minutes until the shrimp are a light pink color.

Grilling outside during the summer months is something I think we all look forward to in the Midwest because our window of time is shorter. While I love the traditional burgers and dogs for summer dinners, I also love lighter, cleaner foods during those hot days and nights when I don’t have much of an appetite.

Shrimp is one of those foods you can eat a lot of and not feel like you overindulged, which is one of the reasons I love it. It’s also packed with protein, vitamins, and minerals. Paired with some garden veggies and some rice or quinoa, you’ve got yourself a well-rounded, clean, easy meal for dinner.

Until next time,