This rave-worthy fare offers all we need out of a summer recipe. Little effort, big flavor and temperature agnostic to survive and thrive at most barbecue buffets. We like to say it’s food served “roomcoldhappysad,” borrowed from a favorite satirical articleexploiting absurdities of restaurant dining. Take five to read the amusing one-pager, we’ll wait.
No tears of nineteen-eighties Romanian Olympic gymnasts in this recipe (for article readers only). Just, a light bath in honey that gives the shrimp a crispy glaze. Red wine vinegar herb mixture finishes things off with a juicy tang for this not quite salad, not quite main course serving that comes straight out of this month’s Cooking Light magazine and posted for all eternity, preventing one less torn out page that will linger around my house until it has lived in each room at least three days but no longer than ten until it gets filed by season labeled in French as a gesture of language practice for French classes I enrolled in for possibly no reason except to know that this season is ete.
Because the recipe was a hit from the onset and our nation’s birthday is right around the corner, I couldn’t wait to share it with you. You’ll love its do-ahead qualities, ease of preparation, but mostly, you’ll love that honey-grilled shrimp is utterly delicious without fail. It will be my forever go-to for all ete gatherings.
honey-grilled shrimp, herbed vinaigrette
preptime: 25 minutes servings 6
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped red onion
- 1 Tbsp grated lemon rind
- 1 tsp finely chopped fresh oregano
- 1 tsp minced garlic
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 1/2 Tbsp extra-virgin olive oil, divided
- 1 Tbsp honey
- 1/2 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- Cooking spray
- 1 1/2 Tbsp red wine vinegar
1. Preheat grill to medium-high heat.
2. Combine first 5 ingredients in a small bowl.
3. Combine shrimp, 1 Tbsp oil, honey, pepper, and salt in a large bowl; toss gently to coat.
4. Arrange shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from grill.
5. Stir remaining 1 1/2 Tbsp oil and vinegar into herb mixture. Top shrimp with herb mixture, or toss all together.
recipe from July 2015 Cooking Light and provided by your friends at crunchtimefood.com