I grew up eating seafood often, which is funny because I grew up in the geographical centre of Canada, pretty much the furthest point in Canada away from any ocean. My husband is from the west coast and grew up on freshly caught salmon and crab, so we like to integrate sustainable or ocean-friendly seafood into our diets as much as possible because it's a healthy source of lean protein (check out the Marine Stewardship Council and Ocean Wise for more information on sustainable seafood).
These shrimp skewers are so quick to prepare and they are so juicy and flavourful. You'll definitely want to add these to the menu for your next backyard barbecue!
About 1 pound of large shrimp (16-20)
The zest and juice of one large lemon
2 tbsp olive oil
6 cloves of garlic (pressed)
1/4 cup white wine
2 tsp dried parsley
a pinch of salt and pepper
chopped cilantro for garnish (optional)
4-5 wooden skewers
1-2 cups water
Pour the water into a shallow baking dish and add the skewers to it. Let them soak in the water as you're preparing the shrimp and the marinade.
Add the lemon zest, lemon juice, olive oil, garlic, white wine, parsley, and salt and pepper to a bowl and whisk the ingredients together.
Rinse the shrimp and remove the shells, leaving the tails on.
Remove the wooden skewers from the water and discard the water.
Add 4 shrimp to each skewer, making sure the skewer pierces each shrimp in two places (this will prevent them from falling off the skewers as they're grilling).
Lay them in a shallow baking dish.
Give the marinade one last whisk to combine all the ingredients and pour it over the shrimp skewers, making sure each one is nicely coated.
Cover the baking dish with plastic wrap or a lid and put it in the refrigerator for 20-30 minutes. This will allow the shrimp to really soak up all the flavours in the marinade (especially the garlic!).
Once 20-30 minutes have passed, remove the shrimp from the fridge and heat up your barbecue.
Grill the shrimp skewers on low heat for about 3-4 minutes per side, or until the flesh of the shrimp turns pink and becomes opaque.
Once they're done (and be careful not to overcook!), remove them to a platter.
Garnish with some chopped fresh cilantro (if you wish), and serve!
Serve these shrimp skewers alongside a baked potato and some steamed vegetables, or over a homemade Caesar salad using my healthy Greek Yogurt Caesar Salad Dressing recipe and you've got yourself a healthy, flavourful summer meal!
I hope you enjoy this one! Happy grilling!