Memorial Day weekend is the perfect time to break out the grill, and one of the things we grilled were these marinated shrimp. I scouted out some marinade recipes, but ended up creating my own using some of the ingredients we had on hand for other dishes we made over the weekend. Of course, I tossed in some white wine which is always a good addition to any marinade!
The shrimp were good, but just slightly overcooked. It’s so tough to pinpoint the exact moment they’re done. But they certainly looked pretty and had a good flavor which complemented our main dish of the evening, Pad Thai. More on that next week!
1 lb. raw shrimp, peeled
2 T canola oil
1/4 c. white wine
Juice of one lemon
1 bunch scallions, thinly sliced
1/2 c. chopped parsley
1 T minced garlic
Dash of dried basil
Dash of salt
Dash of pepper
Mix marinade ingredients in a large glass bowl, and place shrimp in bowl. Refrigerate for 3-6 hours. Grill in a basket for 5 minutes, or until pink.
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