Oops!!! There were several of us eating lunch the day we fixed the shrimp 2 ways and tons of grilled vegetables. The aromas coming off the grill were so appetizing that half the platter of shrimp was emptied before I even thought to pull out a camera!
Ingredients:
- Fresh shrimp (I cooked these with the peel on because my friend Deloris swears they taste better if cooked that way)
- Olive oil
- Old Bay Seasoning Rub
- Citrus Grill Seasoning
- Fresh colored peppers and yellow squash, if you’re going to make kabobs
Directions:
Fire up the grill to medium high heat. While it’s getting up to temperature, follow the steps below.
Wash the shrimp in a colander and dry it a bit so the oil will stick to it. Dowse and toss with olive oil. Then, since I was going to be doing shrimp two different ways, I took part out and rubbed the shrimp with Old Bay Seasoning Rub.
I wanted to be sure I knew which shrimp were which, so I took the ones with the Old Bay flavor and threaded them onto small metal appetizer skewers with colored pepper chunks and thick slices of yellow squash. Next time I do it, I’m going to pay more attention to two things: choosing like-sized shrimp for a particular skewer so they cook the same amount of time, and spacing out the individual skewer items so they cook more easily.
I put the skewers over on my staging area (a baking sheet that would prevent oil from dripping as I carried them out, then it was off we go to the grill!
On the second batch of shrimp, I had already olive oiled them, so I just shook on a generous amount of Citrus Grill seasoning and placed them in the nonstick ceramic grill basket and cooked them over the grill that way.
Personally, I thought they were both great, but be forewarned that the Old Bay Seasoning Rub definitely has a kick!
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