Spicy Grilled Shrimp and Vegetables

SPONSORED POST: Celebrating with Cavit Wines and refreshing summer recipes that pair perfectly with their Moscato. #21andup
This spicy grilled shrimp can be cooked in minutes and won’t heat up your kitchen on a warm summer night. Cool things down with a crisp and sweet Moscato wine that pairs perfectly with the spice.

I recently moved to New York City. It was a sudden and unexpected move but a very exciting one. I feel very fortunate that we found a great apartment in a neighborhood we love. I’d have to say my favorite thing about my apartment is its patio out back. It’s big enough to grow a modest garden in containers, to have a table and chairs, an area with a little sectional, and a grill. My summer cooking centers around the grill, especially when it’s too hot to turn on the oven.

Our favorite things to do for dinner after a long day of work is to quickly throw something on the grill. This is an easy shrimp recipe made spicy by a seemingly small half teaspoon of fiery cayenne pepper and flavored with bright lemon zest and juice and minced garlic. I like to let the shrimp marinate for a half hour, skewer and salt them, and throw them on the grill for a few minutes on each side until pink and a little bit charred. For a completely grilled meal serve this with grilled summer vegetables like tomatoes and zucchini (olive oil, salt and pepper, and any herbs you have on hand). These spicy shrimp pair really well with a wine like Cavit Moscato. Its refreshing sweetness pairs well with shrimp and plays off the spiciness of the cayenne. It’s a perfect way to wind down after a long day of work and commuting in the summer heat.

Spicy Grilled Shrimp and Vegetables

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• Total Time: 16 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

Succulent grilled shrimp marinated in a fiery blend of paprika, cayenne, and lemon. Perfect for a summer BBQ!

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Ingredients

Units USM Scale 1x2x3x

• 1 lbs (454 g) shrimp
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tsp paprika
• 0.5 tsp cayenne pepper
• 1 lemon zest
• 0.5 lemon juice
• Salt

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Instructions

1. If using wooden skewers, soak them in water for at least 20 minutes before grilling so they do not burn.
2. Peel and devein the shrimp if needed, leaving the tails on for easier handling. Pat them dry with paper towels.
3. In a medium bowl, whisk together the olive oil, minced garlic, paprika, cayenne, lemon zest, and lemon juice. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
4. Preheat your grill to high heat. Use a folded paper towel dipped in oil and held with tongs to grease the grates well. This prevents the shrimp from sticking.
5. Thread the shrimp onto the skewers, piercing each shrimp through both the head and tail ends so they lay flat. Season both sides with salt.
6. Grill for 2-3 minutes per side until the shrimp are pink, opaque, and lightly charred. They will curl into a loose C shape when done. Overcooked shrimp curl into a tight O.
7. Transfer the skewers to a platter and squeeze fresh lemon over the top. Serve immediately while hot.

Notes

• For a smokier flavor, use hardwood charcoal instead of gas.
• If you don’t have skewers, grill the shrimp directly on the grill grates.
• Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4 ounces
• Calories: 200
• Sugar: 2
• Sodium: 200
• Fat: 15
• Saturated Fat: 3
• Unsaturated Fat: 12
• Carbohydrates: 5
• Fiber: 1
• Protein: 25
• Cholesterol: 150

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