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.
- 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