Grilled Shrimp with Garlic and Breadcrumbs
So it's summertime, and the last thing you want to do is stand in your kitchen over a hot stove - I don't blame you! But, of course, you still need to eat, so what to do? Go outside!! I'm a big fan of using the grill as soon as the weather starts to cooperate ... I do the prep work in the kitchen, and then The Husband takes over. Perfect teamwork.
The first time we made this Grilled Shrimp with Garlic and Breadcrumbs recipe, we had just come back from our honeymoon (over eight years ago!) and had a BBQ with our bridal party as a "thank you" for everything they had done for us and our big day. The recipe yields shrimp that are delicious, simple to make, and best yet, they keep your kitchen AND you cool! And every time we make them, it gives us a chance to relive some very fond memories. Now go create your own memories - Bon Appetite!
Grilled Shrimp with Garlic and Breadcrumbs
Bon Appetit, July 1998
8 servings
2 pounds of uncooked, medium shrimp, peeled, deveined
1/4 cup olive oil
1 tablespoon minced garlic
1/2 cup dried seasoned breadcrumbs
1/4 cup chopped fresh parsley
16 10- to 12-inch long wooden skewers, presoaked in water for 30 minutes (I use metal skewers)
lemon wedges
Stir shrimp, oil and garlic in large bowl to combine. Add bread crumbs and parsley and toss until shrimp are evenly coated. Sprinkle shrimp with salt and pepper. Thread shrimp on skewers; place on plate. Cover and refrigerate up to 3 hours (I always skip). Prepare barbecue (medium-high heat). Grill shrimp until just opaque in center and crumb coating begins to brown, about 2 minutes each side. Transfer shrimp skewers to platter, surround with lemon wedges and serve.
Written by Cate from Sweetnicks.
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