When it is warm and I don’t know what to cook it seems like shrimp is my go to. I can put it in a bowl to marinate early in the afternoon and by dinner time it is ready to cook after being in the delicious sauce. Grilling the takes no time. In this meal the hardest thing was making the rice!
Verdict: This dish has a bit of a tang to the sauce. If you are going to use the sauce over your rice you want to use the precooked shrimp and make sure they are thawed and detailed before adding them to the marinade. Then when you remove the shrimp from the sauce bring the sauce to a boil for 2-5 minutes to make sure that it is safe to eat.
Tangy Grilled Shrimp
- 2 pound large shrimp, peeled and de-veined (pre-cooked and thawed if you are going to use the sauce over the rice)
- salt and pepper
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 2 teaspoons garlic powder
- 2 tablespoon Italian seasoning
- 1/4 cup soy sauce
- 2 teaspoon Dijon mustard
- 3 tablespoons Worcestershire sauce
- Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
- Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until heated through. Be careful not to overcook
- Serve over rice or pasta as desired. Top with extra marinade (Bring marinade to a rolling boil for 2-5 minutes while stirring before pouring over rice or pasta).