I was really hoping to make this last week when I did the chicken kabobs. Unfortunately, good gulf shrimp isn’t always easy to find here in the Midwest. Albeit I am extremely spoiled with seafood, after spending my entire life on the gulf coast. Back home, we could buy shrimp off the docks 5 minutes from home or off of a truck out in front of the grocery store. They were so fresh that they were still jumping when you got home. I’m so spoiled that I won’t buy seafood here, unless it came from the Gulf of Mexico. My only exception to that is if it’s tuna, mahi or another species that is not common to the gulf. Alas, that’s a conversation for another time.
To make this I used
Colossal gulf shrimp (size 12-17)
Fresh garlic
Good olive oil (I use cold pressed)
Fresh thyme
Fresh basil
Salt
Pepper
Onion powder
Red wine vinegar
Lemon juice (2 lemons)
I added everything to a pot and brought the oil up to a simmer then immediately killed the heat and let it cool.
This helps the garlic and herbs to release their oils into the marinade.
Once the marinade cools, I pealed and deveined the shrimp, then butterflied them. Once butterflied, i covered them with some Cajun spice and then added most of the marinade to them.
Don’t let them sit for longer than 30 minutes otherwise the lemon juice could start to cook the shrimp.
For the vegetables you really just get what you want. I like zucchini, red bell pepper, yellow or orange bell pepper, mushrooms, red onion. I like to make it colorful.
Once everything is on skewer it’s as simple as dropping it on a grill, beushing the vegetable with left over marinade and letting them cook for 5-6 minutes
It’s really that simple.
This is such an easy thing to make for anytime, the bonus is that it’s really healthy and quite flavorful.