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
- 1 pound of shrimp shelled and deveined
- 3 tablespoons of olive oil
- 3 garlic cloves minced
- 1 teaspoon of paprika
- ½ teaspoon of cayenne pepper
- zest of 1 lemon Coupons
- juice of half a lemon
- In a large bowl mix all the ingredients except the salt. Let the shrimp marinate in the fridge for about half an hour.
- When the shrimp is ready, turn on the grill to high and let it preheat.
- Thread the shrimp onto skewers and season them with salt on both sides.
- Grill about 3 minutes per side until pink and opaque.
Hello there! My name is Sonja and I love food. I’m food obsessed, actually. I moved back to the US last year after living in Seoul, Korea for five years. I hope to share what I’ve learned about good eating from my time in Korea and traveling Asia. I focus on recipes that are influenced by my Korean heritage and experience as an expat in Seoul which inspired cooking recipes from home, as well as the ever changing food scene in DC and Virginia.