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Monday, October 19, 2020  Spokane, Washington  Est. May 19, 1883
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Dorothy Dean presents: Throw another shrimp on the barbie

UPDATED: Tue., Aug. 4, 2020

By Audrey Alfaro For The Spokesman-Review

We’ve been taking advantage of the sunshine to the fullest and spending our evenings on the deck preparing dinner on the grill.

Beer can chicken, ribs and drumstick lollipops have been in constant rotation, so I threw this easy and delicious shrimp recipe into the mix.

Marinated in a mixture of olive oil, fresh parsley, lemon juice, garlic and spices, these shrimp skewers are bright, zesty and effortless to make.

Cleaned raw shrimp is added into the marinade and marinates for 2 hours or overnight. I always leave the tails on, as it makes for a nicer presentation, but it is all up to your preference.

The shrimp are then skewered and – as Paul Hogan’s Crocodile Dundee would say – thrown on the barbie. If using wooden skewers, be sure to soak them for at least 20 minutes so they don’t burn.

If you don’t feel like firing up the grill, the skewers can be broiled in the oven or even left unskewered and cooked in a skillet.

Some of the marinade is reserved and drizzled over romaine, which also is grilled. The slight bitterness and tender-crisp bites pairs perfectly with the shrimp.

These shrimp skewers also are great served over rice or with veggies or pasta or nestled in a taco shell.

Grilled Shrimp Skewers

Adapted from allrecipes.com.

1 cup olive oil

¼ cup chopped fresh parsley

1 lemon, juiced

2 tablespoons hot sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached

6-10 skewers

1 head romaine lettuce, cut into quarters

For serving: lemon wedges and chopped fresh parsley

In a medium bowl, mix together the olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt and pepper. Reserve ½ cup of the marinade for basting and drizzling on the romaine lettuce later.

Combine the remaining marinade and shrimp into a large resealable plastic bag, or nonreactive dish, and seal, or cover, and marinate in the refrigerator for 2 hours or up to overnight.

Preheat a grill for medium-high heat and lightly oil the grill grates. Thread the shrimp onto skewers, piercing once near the tail and once near the head. Discard the used marinade.

Place the shrimp skewers on the grill and cook 5-7 minutes per side, or until opaque and slightly charred, basting often with reserved marinade.

Remove the shrimp and cover in foil. Spoon the remaining marinade over the quartered romaine and grill until wilted and slightly charred, about 10 minutes.

Serve with lemon wedges and a sprinkle of fresh parsley, if desired.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.

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