Issue Date: October, 2009
Serves: Serves 6
Pairings:
Courtesy of:

Louisiana Cookin from our Quick & Easy column

Ingredients:

• 2 pounds jumbo shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions:

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.