I typically do not associate breading with grilling and yet in this simple recipe, the two go together beautifully. I have most of the ingredients on hand, and can get this on the table in under 30 minutes. Perfect for a busy summer weeknight, after-work meal. Or serve as an appetizer for your weekend gatherings. Should I mention this is healthy as well? Or will that scare some of you away? If you find yourself with any left over (I rarely do), just toss them with a salad for lunch the next day. Enjoy!
1 lb. large shrimp, peeled and deveined
1/8 cup olive oil
½ TBS minced garlic
1/2 cup dried seasoned breadcrumbs (See Note 1>)
1/8 cup chopped fresh parsley
Sea salt and coarsely ground black pepper
Large wooden skewers, soaked for approx 30 minutes (or metal skewers)
Stir shrimp, oil and garlic in a large bowl to combine. Add breadcrumbs and parsley and toss until shrimp are evenly coated. Sprinkle with salt and pepper. Skewer shrimp and place on platter. Pat any leftover breading onto both sides of shrimp. Cover and refrigerate up to 3 hours.
Grill shrimp approximately 3 minutes per side over medium-high heat.
Serve with lemon wedges.
Serves 2 -3 people as a main course, 4-6 as an appetizer
Note 1> You may also use Panko breadcrumbs. To “season,” add about a teaspoon of mixed herbs, such as an “Italian Seasoning.”