Issue Date: October, 2009
Serves: Serves 6
Louisiana Cookin from our Quick & Easy column
Wash shrimp and pat dry with paper towels. Place in a gallon-size, zip-top plastic bag. Add olive oil, garlic, parsley, salt and pepper to the bag. Shake to combine thoroughly and coat shrimp. Refrigerate for an hour to allow flavors to develop.
Thread shrimp on skewers and grill over medium-high heat for 2 to 3 minutes each side, or until shrimp become opaque.
Recipe available in PDF format for download
These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf.