How about some shrimp on the grill? My grandson loves shrimp and when you bring the barbecue into play . . . he’s ready!
As always, make sure you preheat the grill first. Hot grates mean less chances of the foods sticking.
3 lb Large fresh shrimp
Peeled and deveined With tails intact 1 c Olive oil
1/3 c Chopped fresh parsley
2 tb Fresh lemon juice
2 Cloves garlic – crushed
1 ts Salt
Combine olive oil and remaining ingredients (take some marinade and put aside as you will use this for basting as the shrimp is being grilled) in a 13 X 9 X 2 inch baking dish; stir well and add the shrimp. Stir to cover the shrimp, then cover and marinate in the refrigerator for at least 8 hours, stirring occasionally. . . . Or . . .
Personally, I like to put the ingredients into a zip lock bag and add the shrimp. Squeeze the bag occassionally. Remove shrimp from the marinade and throw the marinade away.
Place shrimp on water soaked skewers; grill over medium hot coals 3 to 4 minutes on each side, basting frequently with the marinade you set aside. Do not overcook.
