Grilled Shrimp

I hate to be the one to say it but, Summer is winding down… and always by August, I tend to grow tired of steaks and burgers. Grilled Shrimp is my August go-to on the grill. It’s light, tasty, and can be marinated to fit anyone’s tastes.

Shrimp is fast cooking, and the perfect quick protein. It only takes minutes to grill and can be marinated as simple or as daring as one’s tastes. You can replace chicken or steak in many recipes for shrimp for an effortless pescatarian option. It’s a fabulous appetizer, and can be grilled on skewers for serving ease. Grilled shrimp can top any summer salad or be the star of the show as the main course – added to vegetables, or a grain. And they’re perfect for a buffet!

There are many varieties of shrimp. When grilling shrimp, I tend to choose a larger sized shrimp. They shrink a little as they’re cooked! The bigger size is also better for grilling as you don’t want them to fall into the grill. But, size is all preference and you can always put smaller shrimp on a skewer to secure them as they grill. I prefer to buy my shrimp pre-cleaned, and deveined, with the tail on! There are also some tasty frozen options. However, there is always fresh shrimp at Whole Foods and Plum Market, and I always recommend fresh over frozen, you really can taste the difference. The most important part of grilling shrimp is first, marinating. Shrimp can take on almost any flavor you may desire! The second most important part of grilling shrimp is to be careful not to overcook them. They can become tough and rubbery, and no amount of marinate can save them! Grill them quick, and serve immediately to take a needed break from burgers and hot dogs!