Food blogging isnt always a glamorous job and often times Im cooking meals at weird hours of the day to get recipes made for the blog. Lets take todays recipe for Garlic and Herb Grilled Shrimp Kabobs for example. This past weekend on Saturday morning I was standing out on the porch in my pajamas with my hair clipped back grilling these tasty little kabobs. But it was totally worth it because these things are pretty delicious!
If you missed yesterdays post, Food n Focus is celebrating its first annual Grilling Week! I have got a full week of delicious grill recipes for you to try this summer and Im serving them all up using my all new Quick Assembly Grill from Hamilton Beach! AND if you missed yesterdays post youll want to head back over for your chance to win one of these beautiful grills for your own patio!
So lets get back to the grilled shrimp kabobs. The key to making these things taste amazing is the pre-marinade in a solution of salt and brown sugar. This marinade will pack each piece of shrimp with a sweet and succulent flavor that will only become more amazing after the garlic and herb second round of marination. Using fresh herbs and garlic will make sure that you get the best flavor out of the marinade and keep an eye on the kebobs while they are on the grill so that you dont overcook them. Shrimp can be finicky!
I paired the shrimp with grilled grape tomatoes and zucchini for the perfect side dish. Youll also want to mix up a batch of the garlic and herb sauce for dunking. These shrimp kebobs are super quick and easy to make and are the perfect meal to serve for dinner tonight or a party appetizer! Enjoy!
- 1 quart water
- 13 cup salt
- 13 cup (packed) golden brown sugar
- 112 pounds uncooked large shrimp, unpeeled
- 14 cup olive oil
- 2 tablespoons dry white wine
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 14 teaspoon dried crushed red pepper
- 1 medium zucchini, sliced thick
- 1 cup grape tomatoes
- For the sauce:
- 1 head of garlic
- 2 teaspoons plus 13 cup olive oil
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 2 teaspoons finely chopped fresh basil
- 1 teaspoon finely chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
- Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
- Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
- Prepare barbecue (medium-high heat). Thread the shrimp, tomatoes and zucchini onto wooden skewers that have been soaked in water. Grill the skewers 2-3 minutes on each side, flipping only once. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.
- For the sauce: Preheat oven to 450.
- Cut 12 off top of garlic and drizzle with 2 teaspoons olive oil. Wrap in foil and roast until tender, about 45 minutes. Unwrap garlic and let cool.
- Squeeze garlic cloves into a medium bowl and mash with the back of a spoon to a smooth paste. Stir in lemon juice, basil, and parsley and remaining olive oil. Season with salt and pepper.