This is a great early spring dinner, and the delicate flavors of the ginger and the lemon don’t overpower the sweetness of the shrimp in the slightest. Plus, as noted, everyone loves food on a stick. You can marinate the shrimp for as long as your schedule allows, and if you don’t have time to marinate them in the refrigerator, you can let them sit at room temperature for 1 hour, then skewer them up. Serve this with plenty of hot rice and a salad.
- 1/3 cup olive oil
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon finely minced fresh ginger
- 1 teaspoon finely minced garlic
- Kosher salt and freshly ground pepper to taste
- 2 pounds peeled extra large or jumbo raw shrimp
- 14 6-inch wooden skewers
- 6 cups hot rice to serve
- Freshly chopped parsley for sprinkling (optional)
1. In a gallon-sized zipper top bag, combine the olive oil, lemon juice, ginger, garlic, and salt and pepper. Squish all around to combine, then add the shrimp, seal the bag, and flip around so the shrimp is completely coated with the marinade. Refrigerate for 4 to 12 hours.
2. Soak the wooden skewers in water to cover for at least 30 minutes before you are ready to cook the shrimp. Preheat the broiler and thread the skewers with the shrimp, reserving the marinade.
3. Place the shrimp skewers on a lightly oiled rimmed baking sheet and broil for 2 to 3 minutes per side, until the shrimp are pink and cooked throughout. Meanwhile, heat the reserved marinade in a small saucepan until simmering, and simmer for 2 minutes.
4. Serve the shrimp skewers over the hot rice, with the simmered marinade drizzled on top of all of it. Sprinkle with the fresh parsley if desired.
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