1 pound large shrimp, peeled and deveigned
4 cloves garlic, chopped very fine
2 tablespoons extra virgin olive oil
2 teaspoons hot pimenton (spanish paprika)
2 teaspoons red wine vinegar
1 teaspoon freshly ground black pepper
large pinch sea salt
Skewer the shrimp so that there is one skewer per person.
In a bowl, combine the rest of the ingredients. Rub the mixture over both sides of the shrimp, and let marinade for at least four hours, or overnight.
Grill for a few minutes on either side, to your liking!
This weekend, the easter bunny brought me my very own allergen-free Weber grill! I was so excited, just knowing how many burger buns and beer can chickens get grilled on any grill that I have access to, and how that really wasn't going to work out too well in my favor. So the grill was christened with a hugely successful "shrimp on the barbie" recipe. An allergy-free area really amounts to worry-free, which is worth every penny. Just a girl and her Weber :)
Recipe adapted from Gwyneth Paltrow's, It's All Good.
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