Grilled Shrimp

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Father's Day is a holiday that I think of as casual and fun, at least in the cooking department. My dad loved nothing better than the family sitting down to a dinner of simple barbecued dishes. This is one of those grilled recipes that never go out of style. Old Bay is the secret ingredient here and works magic on many foods, but is particularly delicious on seafood.

Make sure to use 13- to 15-per-pound count shrimp that have been peeled and deveined with the tail left on (this makes a pretty presentation). They also fit nicely on skewers. You can also buy the shrimp with the shell on and follow the recipe; make sure to have a bowl for the shells and plenty of napkins since it is a bit messy. Shrimp are best if it is cooked until just opaque. A good way to tell when they are cooked through is when the shrimp become bright orange on both sides.

Skewers have changed in the last few years. Now you can find flat ones that make all the difference when cooking. Flat skewers are best because they won't turn the food, which makes it easier to cook everything evenly. Look for 9 or 10-inch length bamboo or stainless steel skewers. You can find them at your local cookware store or on line. If you're using wooden skewers, make sure to soak them for an hour before using.

Serve some vegetable rice, cooked black beans or corn on the cob as a side dish. Choose your dad's favorite beer or a big batch of margaritas to get the party going. Happy Father's Day.

Grilled Shrimp with Old Bay Tequila Lime Marinade

Serves 4 to 6

Marinade:

1/4 cup fresh lime juice

1/4 cup tequila

2 teaspoons Old Bay Seasoning

1 teaspoon ground cumin

1/2 cup olive oil

Salt and pepper, to taste

2 pounds large shrimp, 13- to 15-count-per-pound, shelled, deveined and tail attached

Wooden or stainless steel skewers, flat ones work best

Garnish

Lime slices

1 bunch watercress

1. To prepare the marinade: Whisk together the marinade ingredients until combined. Taste for seasoning.

2. If using wood skewers, soak them in cold water for at least 1 hour. This will prevent them from burning when grilled.

3. Thread the shrimp on the skewers (3 to 4 to each skewer). Lay in a shallow, nonaluminum dish, large enough to hold the skewered shrimp.

4. Pour over the shrimp and marinate for at least 1/2 and up to 4 hours.

5. Prepare the barbecue for medium-high heat grilling. Grill the shrimp on each side for about 3-4 minutes, until they are bright orange and desired doneness. Remove from the grill and arrange on a platter. Garnish with the lime slices and fresh watercress. Serve immediately.

Advance Preparation: This may be prepared 4 hours in advance through step 4 and refrigerated.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

Available at Amazon.com:

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Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

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Grilled Shrimp with Old Bay Tequila Lime Marinade - Recipe

(c) 2010 Diane Rossen Worthington Recipes