March 26, 2015
By Tommy Thompson
Print Recipe
Proper planning produces quick results.
Shrimp grilled with sides of salad and corn. The shrimp dish has salt, smoke and sea flavors in every bite, great for summer and it's easy to make and you can cook it outside to keep house heat down.
August days are long, and fishing outings often push the dinner hour towards dusk. And there are few of us who relish the idea of slaving in the kitchen preparing a nice dinner for ourselves or guests as the sun sets under the yardarm. So, why not consider having everything prepped and ready to cook in advance? That way, you'll look like as much a pro in the kitchen as you do at the helm of your fishing boat. Remember my motto: “Proper Planning Prevents Pathetic Performance.”
This marinade can easily be made ahead of time and refrigerated. Then, when you're back off the water and it's getting near dinnertime, peel the shrimp and skewer them on bamboo skewers. After assembly, let them soak in the marinade while the grill is heating up or cocktails are being served, at least 20 minutes. A good trick to keeping the skewers from burning is to soak them in a glass of water for about 30 minutes prior to using. Also, using two skewers per serving will keep the shrimp lined up and allow them to cook evenly. Cook the shrimp over a hot gas or charcoal grill for about 3 minutes per side. Garnish with some chopped cilantro and serve with your choice of grilled veggies, salad—and a dry white wine. FS
Spicy Skewered Shrimp
(serves 4-6)
2 pounds extra large shrimp (10-15 count), peeled and deveined
The Marinade
Mix the following:
½ cup olive oil
2 cloves garlic, minced
1 tbsp. fresh thyme, chopped
1 tbsp. fresh cilantro leaves, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. hot paprika
1 tsp. salt
1 tsp. honey
1 tsp. ground cumin
1 tsp. Worcestershire sauce
½ tsp. cayenne pepper
½ tsp. red pepper flakes
First published Florida Sportsman Magazine August 2014
