Shortstop Shrimp Stack
March 1, 2010 in Fish & Seafood, Recipes
Baseball, spring training, extra daylight are all signals that its time to swing into grilling season. Start the season off with this recipe for Shortstop Shrimp Stack created by World Champion shortstop Ozzie Smith.
Ingredients
- 1 pound extra large shrimp (21 to 25), peeled and deveined
Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup lime juice
- 1/4 cup chopped cilantro (about half of a bunch)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon minced garlic
- 8 bamboo or metal skewers
Preparation
- Assemble marinade ingredients in large Glad Food Storage Bag, seal and toss to mix. Add shrimp and toss to coat. Marinate shrimp 30 minutes.
- If using bamboo skewers, soak them in water while shrimp is marinating to prevent them from burning on the grill. When shrimp are finished marinating, spear three shrimp per skewer. Discard remaining marinade.
- Grill shrimp on outer edges of the grill over Kingsford charcoal (approximately 400°F) for 2 to 3 minutes on one side and 1 to 2 minutes on other side. Serve on the skewer or remove shrimp from skewer and serve a on platter.
Nutrition
Serves
Makes 4 servings
