Forest Gump says it best: “Shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich . . .”
But today we’ve got some grilled shrimp for you. Simply seasoned, this dish can be enjoyed with steamed, sautéed, or roasted veggies (like these) making it a powerhouse of perfectly portioned nutrients.Ingredients:
- 1 pound fresh shrimp, cleaned and de-vained, shell on
- Salt and pepper to taste
- 1/4 cup Olive Oil
- 5-7 skewers (for easier grilling)
Preheat grill to high heat. While the grill is heating up, place shrimp on skewers, leaving roughly one inch on either end to grip. Season with salt and pepper on both sides. Brush whole shrimp with olive oil.
When grill has reached 350°F or higher, place shrimp on grill and cook for 2-4 minutes on each side. Shrimp are done when shells are fuscia-pink and the bodies become opaque.