Shrimp on the Grill

 

Over the weekend our son was visiting for the 4th, and I wanted to surprise him with some of his favorite meals.  Beginning with this recipe, Shrimp on the grill using fresh herbs, spice and infused olive oil.

I'm not sure if you cook with fresh herbs, but I do as often as possible. Since I've been on the road with Robert that isn't always easy, and I often settle for dry but it's not the same y'all. 

This year even with all that we have going on, I decided in the spring to grow a couple herb planters.  I wasn’t going to live through another growing season without fresh herbs and buying them from the supermarket was not an option.

I’m glad I acted, because cooking is fun with herbs from the garden and food is just better with that added flavor.  If you don't grow herbs and would like to learn more then check out my book, Startle Garden Herbs.  I cover a lot from annuals to perennials, how to grow, when to plant and more.  

This shrimp recipe was the perfect fit for fresh oregano, and this is super easy to make. I recommend beginning with fresh shrimp because frozen just don’t offer the same flavor.

I grill with wood but if you’re a propane griller that works too.

Recipe Ingredients

• 2 plus pounds of shrimp
• Add drizzles of Chive infused olive oil
• ¼ cup chopped white onion
• Seasoning to taste – I used Saltgrass Seven
• Fresh Oregano 3 to 4 stems
• Fresh lemon or lime juice – about two wedges

Put Together, Grill and Enjoy

For grilling my go to product is foil because this means fewer dishes afterwards.  I basically take three sheets and connect by curling up the edges.

Then rinse the shrimp in clean water, drain and add to the foil.  Drizzle infused olive oil over the shrimp and sprinkle with seasoning.  Now add chopped onion and fresh lemon or lime juice from two wedges.

At this point I lightly fold these ingredients together and take 3 or 4 stems of fresh, washed oregano and sprinkle over the top then add a little more seasoning.

Take this to the grill, cover and cook for 4 minutes and then come back to fold again and cook for another 3 minutes or less.  Time will depend on how hot your grill is but once light pink they should be done, just don’t overcook.

For us this was a meal made in heaven because we eat pretty simple, but you could easily serve with a salad or steak.  

Shrimp on the grill with fresh herbs, spice and infused olive oil will be on our menu at least once a week through the summer.  

The shrimp are fantastic when you live this close to the gulf.

-Carole