Grilled Shrimp

​If there was ever a time that I try to incorporate more fish into my diet, it's summertime.  Even though I don't live on the coast there's something about the summer air makes me crave fresh fish and seafood.  Maybe it's the heat or maybe it's the fact that I have to put my bathing suit on, but I really do love fish dinners in the summer.

This recipe for grilled shrimp came from Cook's Illustrated.  I grilled it on my Big Green Egg and added the Charmoula Sauce for flavor.

Grilled Shrimp 
1 pound shrimp, peeled and deveined
2- Tablespoons olive oil
Salt and Pepper
1/4 teaspoons sugar

Charmoula Sauce
4 Tablespoons olive oil
1 red pepper, diced small
1/2 red onion, minced
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne
3 cloves garlic, minced
1/8 teaspoon salt

Thread the shrimp onto skewers.  Salt and pepper the shrimp.  Brush with olive oil and sprinkle with sugar.

​Combine the sauce ingredients in a disposable aluminum pan. 

Put the aluminum pan on one side of the grill and the shrimp on the other.  

Grill shrimp for 2 minutes on each side.  (It won't be completely cooked through.)

​Put the skewers into the charmoula sauce to finish cooking.

​When the shrimp is finished cooking, it will have absorbed all sorts of yummy flavors from the sauce.  

​I served my shrimp with a side of jasmine rice and a sprig of fresh thyme.  Ahh - summer.

Ciao!

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