Wednesday, July 20, 2011

Oregano Lemon Grilled Shrimp

Yah sure there. Lots of recipes for the grill lately. It's summer, you were expecting different? The current streak of dinner off the grill is going strong at 6 days in a row. Even though we in Chicago are in day two (of three) of temps hovering around 100F, it's never too hot to grill. Or too cold, for that matter. Either way, it will take longer to preheat the grill than it will to actually cook these little fishies. Plenty of quality time lately with the new grill, we've been getting to know each other and I think this is serious. Definitely the one. We're so happy together, and rarely argue. It doesn't demand filet mignon (I would never grill that cut anyway) or lobsters; brats, corn, and grilled veggies are treated like super stars. Even, flavorful heat is a beautiful thing. Beautiful, tasty thing.

I like to buy bagged shrimp that are still in the shell, for the added flavor and protection. Defrosting in just enough water and removing the shell is a quick and easy task. If you are at a reputable fish monger and not the grocery store, always fresh is best.

Italian and seafood. They know their fish, not just pasta and meatballs. Classic flavors of fresh oregano, garlic and lemon. This dish is good for two with a starch, or on a po' boy, and does a very elegant job as an app for a few guests. That's app as in appetizer, or better known as what to eat during the first period of the game.

Oregano Lemon Grilled Shrimp
1 lb large shrimp, shelled, deveined (18-20)
1/2 C EVOO
1/4 C chopped fresh oregano leaves
2 large garlic cloves, minced
1 large lemon- zest and juice
freshly cracked black pepper
S&P

Bring your protein to room temp. Combine the oil, garlic, oregano, lime juice and zest, and a bit of pepper in a large mixing bowl. Mix well and reserve 2 TB. Add the shrimps and coat well. Let sit for about 20 minutes, while you preheat the grill. Fire up your outdoor cooker to just under high, between medium-high and high. Grill for about 3 minutes per side, until just cooked through. Drizzle with the reserved extra-virgin olive oil mixture. Squeeze a bit of lemon over the shrimp, season with just a pinch of large flake salt (sea or kosher) and freshly cracked black pepper to taste. Garnish with a few small oregano leaves.

Hot off the grille, before being dressed up. Buon Appetito.

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