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. 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, grilled garlic and fennel salt focaccia 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

Marinade:

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.

To take camping or sailing, premake the marinade and put it in a glass jar. Put frozen shrimp into a large resealable plastic bag and put into the cooler frozen. The shrimp will slowly thaw and be ready to thread onto skewers.

Share Button

Grilled Pizza

Delicious wood fired style pizza made at home. I actually developed this recipe for use on our sailboat trips. It’s easy to pack the frozen dinner rolls and the ingredients in the cooler and assemble and cook the pizzas on our little grill. And what a treat to have fresh pizza!

Maria’s Grilled Pizza

  • 1 pound frozen pizza dough, thawed or 9 dinner roll (I use Rhode’s frozen dinner rolls)
  • 3/4 cups pizza tomato sauce
  • 1 tomato, sliced thinly
  • Basil, cut into long, thin strips (if you are unsure how, there are lots of videos online)
  • Topping Ideas: No preservative chicken meatballs, thinly sliced; goat cheese dollops, chopped olives, feta, artichoke hearts, diced chicken, pineapple, mushrooms, prosciutto
  • 2 cups Mozzarella or 1/4 cup shredded mozzarella, 1/4 cup shredded asiago, 1/4 cup shredded fontina, and 1/4 cup shredded provolone

Preheat your grill to medium-high heat.

On a piece of foil, press out dough into 14×10-inch rectangle and lightly brush one side with 1 tablespoon of olive oil. If you are using dinner rolls, combine several.

Turn dough rectangle upside down directly onto a grill rack; peel off foil.

Place rack of dough on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals.

Cook uncovered 2 to 4 minutes or until bubbly and bottom is light golden brown, slightly charred and rigid. (Watch carefully to prevent burning.) With wide metal pancake turner or tongs, turn crust over. Remove grill rack and dough.

Put toppings on: Top crust evenly with pizza sauce; tomatoes, basil, toppings, sprinkle with cheese. Put grill rack with pizza on it back on the grill. Continue to watch carefully.

Cover grill; cook 2 to 4 minutes longer or until crust is golden brown and cheese is melted.

Repeat with the second piece of dough.

Share Button