Mediterranean Grilled Shrimp Skewers

Mediterranean Grilled Shrimp Skewers  

My fiancé and I recently made these on the beach during a sailing trip to Sucia Island in the San Juan Islands. Here I am preparing our food.

Before our trip, I pre-made the marinade and stored it in a small jar and portioned out enough frozen shrimp for the two of us, put the shrimp in double resealable plastic bags and put in the cooler frozen. The shrimp slowly thawed and on day three of our trip it was easy to put together the skewers.

We had a lovely beach picnic with a bottle of wine, homemade grilled garlic and fennel salt focaccia I made on the grill the night before and arugula, beet, walnut and goat cheese salad.  

The marinade I used on this shrimp is becoming our favorite marinade.  It can also be used as a marinade for roasted vegetables.

I put the shrimp on foil on this public grill.


Serves 4: about 9 shrimp a person

2 pounds shrimp (16-20), peeled and deveined, tail left on


1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley (if you don’t have this don’t worry, it will still be good without)
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier

  1. Mix together marinade ingredients in a large bowl.
  2. Place shrimp in a resealable plastic bag and mix in about 2/3 of the marinade, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Thread shrimp onto skewers (pierce each twice, once through the thicker part of the shrimp, once through smaller part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side.
  5. Transfer skewers to serving platter. Spoon sauce over shrimp.

Note: If you want to add a vegetable, zucchini would be the best option since it cooks the fastest. Pineapple chunks or small cherry or grape tomatoes would be good too.

Boating, Sailing, RV Camping Notes:

To take camping or boating, make the marinade and put it in a glass jar.

Put frozen shrimp into a large resealable plastic bag and then another and put into the cooler frozen. The shrimp will slowly thaw and be ready to thread onto skewers.

Pack skewers, if using bamboo skewers, soak in water for an hour before threading shrimp on them.

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Mom and Grandma’s Hamburger Soup

This is a classic go-to recipe for soup in my family. It adapts well to whatever you happen to have on hand. I’ve added green beans, a can of corn, mushrooms, cooked beans, for instance with great results.

Having the right kitchen equipment makes cooking a pleasure. I consider my 30 quart stockpot an essential item. This professional grade large stockpot is one I use often for soup, sauces, canning.

Mom and Grandma’s Hamburger Soup

½  to 1 pound lean ground beef or ground turkey or ½ pound ground sausage

1 cup each:

Chopped onion

Chunked potatoes

Thinly sliced carrots

Shredded cabbage

Sliced celery

32 ounce can chopped or diced tomatoes

3 cups water

2 tsp salt

¼ tsp dried basil

¼ tsp dried thyme

Bay leaf

Brown the ground beef and onion together until there is no pink in the ground beef. Drain off excess fat. Add all remaining ingredients and bring to a boil. Cover and simmer one hour. Taste and add salt and pepper if necessary.

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Easy Sautéed Greens: Spinach, Kale or Swiss Chard

This is one of the best ways to sauté leafy green vegetables. It is easy and only takes a few minutes so this is a great recipe for weeknight dinners.

When it comes to nutrition, leafy greens are rock stars – they top the charts in vitamins A, C, E and K, potassium, and fiber with only 5 to 40 calories per cup. Greens also are a great source of folate which is necessary for DNA duplication and repair which protects against the development of cancer. They also contain various phytonutrients like lutein, beta-carotene, zeanthin. Because of their high content of antioxidants, green leafy vegetables may be one of the best cancer-preventing foods.

These sautéed greens make an excellent veggie side dish for lunch or dinner. It has become trendy to serve them at breakfast alongside poached eggs, whole grain toast and fruit; in a breakfast bowl with roasted cauliflower or roasted sweet potatoes, a cooked whole grain, a fried egg, sliced avocado and a sprinkle of seeds; or on a open-faced egg sandwich.

If you enjoyed this and want to try my other sautéed greens recipe that I paired with seared scallops, go here.

This serves 1 person generously.

10 ounces or about 4 cups greens like spinach, kale, collard greens, beet greens or chard, roughly chopped. I like to use a mix called Power greens (baby spinach, kale and chard)

¾ Tbsp. olive oil

1 large or 2 small garlic cloves crushed

A pinch or two of chili pepper flakes, depending on how spicy you want it

Salt and pepper

Good quality balsamic vinegar, to taste (see suggestions to purchase on Amazon below)

Heat a nonstick skillet on medium high for a minute. Add the oil, garlic and chili pepper flakes. Cook for a minute or two until the oil sizzles around the garlic and the garlic turns golden. Watch carefully, you don’t want the oil to burn.

Add the chopped greens and toss to coat with the oil. Continue to cook and toss until the greens are done to your liking. This only takes a few minutes. Sprinkle with balsamic vinegar. Toss and serve immediately.

A Note on Balsamic Vinegar

You will get what you pay for, for a good quality vinegar, you will pay a premium. Top-quality balsamic vinegar is labeled as aceto balsamico tradizionale, signifying that the traditional methods from Modena Italy have been used in processing and aging it.

As balsamic vinegar ages, moisture evaporates out, thickening the vinegar and concentrating the flavor. It is this aging process that makes true balsamic vinegar from Modena so expensive. Surprisingly, balsamic vinegar brings out the sweetness of fresh fruits such as strawberries.

Here are a few recommendations that I consider affordable and one that would be a fun splurge if I could afford it!

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