Seafood + Old Bay =Happy LG,BE. 🙂
A match made in heaven.
It makes me dream about sitting somewhere in the hazy New Orleans heat on a picnic bench. Simple brown paper rolled across the top as our tablecloth, lemon halves scattered across the mound of seafood boil that’s been dumped on your table for a crowd to mow down on. Not the prettiest of pictures because it probably looks like feeding time at the zoo, BUT it seems obvious to me that that seafood would be covered in
Old Bay seasoning.
I will not stop craving grilled shrimp. It’s one of my favourite things to eat from May until the end of September. It’s easy, it’s fast, and it makes me think of my all-time favourite place to vacation, Prince Edward Island. If you haven’t been, then you gotta go guys.
Anyways! Old Bay Grillled Shrimp. It’s essentially marinaded shrimp that you grill for idk, 2 minutes?? 3??? and bam! Perfect summer dinner to enjoy outside, inside, with a glass of chilled white wine, you name it!
- 1 bag of raw frozen shrimp, cleaned and thawed ahead of time
- 1 heaping tbsp of Old Bay, you can find it in the spices section of your grocery store
- 1 zest and juice of lime
- Drizzle of neutral oil (canola, vegetable)
In a large bowl, add every ingredient except for the lime juice. Toss around and place in the fridge to marinade for up to an hour, or 20 minutes if you’re short on time. At the same time, I would place a handful of bbq skewers in a dish to soak with water while the shrimp is marinating. This will ensure that the skewers don’t burn or char too much while on the grill.
Right before you are ready to grill, remove the shrimp from the fridge and add the lime juice to toss once more.
As most know, citrus can actually cook seafood if left long enough.
[TIP] If your shrimp were sitting in lime juice for an hour, although they may be flavourful, the citrus would have already partially cooked the shrimp. The worst thing you can do is then place those little shrimps on a hoooot grill and THAT would make them shrivel up and overcook much faster. The lime juice can act like a tenderizer for the protein, but too much would be overkill.
Next, slide 6 – 7 shrimp on each skewer and grill them about 1.5 – 2 minutes per side on high heat.
AND THEN, enjoy them with this lemony, garlicky aioli and you’ll be singing!
Cheers guys, peace and good eats,