Grilled Spicy Shrimp Recipe

Like many others, our family has a barbecue on Memorial Day. Usually we do burgers or chicken. Or maybe some steaks. But this year we decided to grill shrimp – healthy, light and easy.

We’ve grilled shrimp before, but it was not memorable at all. I’m not even sure what we put on it. Probably some packet of something. But I’m learning that I don’t need seasoning packets from the store, but I do need to figure out a way to make this our best grilled shrimp ever.

In comes my decision to cook our meals this week from Mark Bittman’s app “How To Cook Everything”. I enter “grilled shrimp” into the search box and one of the first things that comes up in Spicy Grilled Shrimp. That’s the one we went with – even though I was a bit apprehensive about it being spicy (but I’m living on the edge these days).

The result? This was the best grilled shrimp that I have made so far AND it was so ridiculously simple too. I love it when a recipe is easy and it tastes good – proof again that cooking doesn’t have to be difficult. I mean, it literally took no time at all. And the seasoning wasn’t from a packet, which was another cooking-confidence-builder for me.

Grilled Spicy Shrimp
Adapted very slightly from Mark Bittman’s How To Cook Everything app

1 garlic clove, minced
1 tablespoon salt
1/2 teaspoon cayenne
1 teaspoon paprika
2 tablespoons extra virgin olive oil
2 1/2 teaspoons lemon juice
1 lb shrimp (peeled, rinsed, and dried)

Directions:

1. Heat grill until hot. Skewer your shrimp – if you can see in my photo, I poke the skewer first through the thickest part of the shrimp and then through the area near the tail so the shrimp is somewhat forming a “C” shape on the skewer.

2. On a cutting board, mash your garlic with the salt until it makes a paste. Transfer to a small bowl and mix with cayenne and paprika. Then mix in olive oil and lemon juice.

3. Smear mixture on the shrimp. My shrimp was laying a on a plate, so I smeared the one side on all of them and then flipped them over and smeared the other side. I did this with my finger, but you could use a basting brush, if you prefer.

4. Grill about 3-5 minutes per side. Smaller shrimp takes less time…mine were large-jumbo size so I cooked them closer to the 5 minutes per side. They should be a orangey-white color when cooked through. Serve with additional lemon wedges.

(Note: My version is slightly different than the original, but not much. I added more lemon than the original recipe, plus, I used less shrimp (he recommended 1 1/2 lbs). I actually cooked 2 lbs of shrimp, but doubled the recipe above.)

GIVEAWAY IS NOW OVER — WINNERS WILL BE ANNOUNCED SOON!

Now, the giveaway details!

If you have an iPhone, iPod Touch, or iPad, leave me a comment on this post – and/or any of my “Mark Bittman Week” posts between Monday, May 31 and Sunday, June 6. Don’t have an iPhone, iPod Touch, or iPad – or already own the app? You can still win and give it to someone you know that might like it.

To enter for a chance of winning the How To Cook Everything app:

1. Leave a comment on this post telling me if you like shrimp and, if so, what’s your favorite way for shrimp to be prepared?

EASY BONUS ENTRY:
2. Sign up for the Homemade Living RSS Feed or email subscription, which you can find on the right hand side of Homemade Living. Leave a separate comment telling me that you’ve done that.

NOTE: Contest is open to US residents only. Contest will run May 31, 2010 through Sunday, June 6 at 11:59 PM PST. Please make sure I will have a way of contacting you with your comment. Winner will be selected by random.org. Winners will be announced on Monday, June 7.

For even more chances to win, watch the rest of this week for more of my “Mark Bittman Week” posts. For another chance right now, be sure to leave a comment on this post by Sunday, June 6, 2010.

Thanks to Culinate, Inc. for providing the apps for this giveaway. (I didn’t receive a copy, as I already had my own copy which I bought myself prior to this giveaway)