Skewered Grilled Shrimp

Along with Cookie Puss, I made Lane a belated birthday dinner. When I saw that seventy degree weather was coming, I knew immediately I wanted to grill, and I also knew I was aiming for a surf ‘n’ turf style dinner.  Few things are more fantastic than steak and shrimp on the same plate.

The only tricky part to this is to not  over cook the shrimp.  Shrimp takes not more than four minutes on the grill (unless you’re using very large shrimp).  It’s done when the shrimp is pink all around and opaque inside.  These do need to marinate, but they’re done in a total of 34 minutes, which makes them easy for a quick dinner.  These never fail to be a crowd pleaser.

Grilled Shrimp


  • 1/4 lb. large (31-35 per pound) shrimp per person, deveined, with shells removed but tails left on
  • 1 Tbs olive oil per 1/2 pound of shrimp
  • 2 Tbs balsamic vinegar per 1/2 pound of shrimp
  • 1 clove garlic, minced, per 1/2 pound of shrimp
  • salt and pepper
Combine olive oil, balsamic vinegar, garlic, salt and pepper in a bowl large enough to hold the shrimp.
Put the shrimp into the bowl and toss to coat with the marinade.
Cover and refrigerate for 30 minutes.
Remove shrimp from the bowl and put the shrimp on skewers.  If you use bamboo skewers, soak them in water first so they don’t burn on the grill.  You can put them close together, I fit about nine shrimp per skewer.
Heat the grill on high.
Put the skewers of shrimp onto the grill for two minutes.
Flip the skewers over and grill for an additional two minutes.
Remove the shrimp from the skewers before serving.
Source: Diana Dishes original

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