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Get your grill on

March 21, 2008

Grilled Shrimp, from Kay’s Kitchen

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Ingredients

2 pounds large or extra large shrimp, peeled and deveined

2 tablespoons extra–virgin olive oil

Sauce:

½ cup fresh lemon juice

1⁄3 cup extra–virgin olive oil

1 tablespoon minced garlic

¼ to ½ teaspoon hot pepper sauce, or to taste

½ cup coarsely-chopped fresh herbs (any combination of parsley, sage, thyme, basil, marjoram, oregano, etc.)

Salt and freshly-ground black pepper to taste

Directions

Prepare a medium–hot fire (hardwood charcoal works best); clean the grate; and place it as close to the fire as possible.

Combine all the sauce ingredients together in a large serving bowl and set aside.

Place the shrimp in a separate bowl, drizzle with 2 tablespoons olive oil and toss to coat well.

Place the shrimp on the grill – thread shrimp on skewers, if desired, or just place it on the grate carefully, so it doesn’t fall through. Cook about 2 minutes on each side. Turn the shrimp after the first side becomes pink and repeat the process for the second side.

Remove shrimp from the grill, add it to the sauce mixture, toss gently and serve

immediately.

• For more recipes from Kay’s Kitchen visit, www.commissaries.com

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