Garlic Grilled Shrimp with Summer Vegetables

Garlic Grilled Shrimp with Summer Vegetables is a refreshing dish that can be served warm immediately with a grain or later as a chilled salad. Leftovers can be used to build beautiful Po-Boy sandwiches.


Garlic Grilled Shrimp with Summer Vegetables
(Mark Kelly)

Serves 4 to 6

2 lbs. large shrimp, peeled and deveined
Extra-virgin olive oil
4 Tbsp dry white wine
2 Tbsp fresh lime juice
1/2 cup minced onion
10 garlic cloves, finely minced
2 Tbsp chopped parsley
1 Tbsp Cajun Seasoning
Kosher salt
Freshly ground black pepper
10 mixed small sweet red, yellow and orange peppers, stemmed, seeded, and halved
1 large red onion, cut into 1 1/2-inch cubes
3 medium zucchini, trimmed, halved lengthwise and sliced 1/2-inch thick

To prepare the marinade: Combine 2 tablespoons oil with wine, lime juice, minced onion, garlic, parsley, Cajun Seasoning and salt and pepper to taste. Marinate the shrimp for no more than 20 minutes before grilling and place the shrimp on skewers for grilling. Shake away any excess marinade before grilling to ensure caramelization.

Preheat grill for indirect cooking over medium heat. In a large zip-top plastic bag, toss the vegetable with oil, salt and pepper. Cook the vegetables in a grill basket, stirring occasionally until the edges are beginning to brown and the vegetables are al dente, about 20 minutes. During the final 10 minutes, grill the shrimp, turning once.

Serve with rice or couscous.

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