I know I posted this recipe a couple of times now, but I really think you need to make this for your fourth of July get together. The reason I am bringing this one back is I asked my son what he wanted for his birthday. This was it! I have the shrimp marinating in the fridge at this very moment and I will be putting in on the BBQ later today.
The only thing I had to go to the store for was the fresh parsley, we have some planted but it really hasn’t started growing just yet, this recipe uses 1/4 cup and that would have depleted my plant entirely. I don’t love buying the huge stock the stores all sell, I tend to throw most away before I can use it all up. I was pleasantly surprised at the small little bundle I was able to get at the local store last night. I think they should sell all fresh herbs in smaller bundles. If you needed a lot grab 2.
In copying this post over, my son asked for the same thing back in 2023 the last time I shared this. He said he doesn’t get this very often, his wife does not like seafood and he loves it. I wonder if his daughter will like it later today, or even try it, she’s two and some of you may know how that goes. Today it’s the best thing she ever ate, tomorrow the worst.
I was initially served this at one of my summer outings here when we first moved in, in the early 2000’s. Asked for the recipe and have been making a few times over the summer ever since. It is really easy and has super flavor. I don’t always skewer them, sometimes I pull out a BBQ mat and just place them on it. 2 pounds of shrimp are a lot of skewers. And sometimes I am kind of lazy or smart, you be the judge.
BBQ Shrimp
Ingredients
- 1 cup olive oil
- ¼ cup fresh parsley chopped
- 1 lemon juiced
- 2 tablespoons hot sauce Sriracha or your favorite
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds large shrimp uncooked, peeled, deveined with tail on
Instructions
- In a large bowl or zip loc baggie, add everything except the shrimp and mix well. Add the shrimp and mix until all the shrimp are incorporated into the marinade. Let sit for a minimum of 2 hours up to 24 hours. I would not go beyond the 24 hour mark, there is enough fresh lemon which is an acid and will start to cook the shrimp.
- Pre-heat you BBQ grill and then skewer each piece of shrimp. It doesn't take long for shrimp to cook so get yourself ready with a plate or platter and friends and family to share. Depending on hot your grill is, it could be 2-4 minutes per side and that's it. You want them pink and still juicy.