Lemon Garlic Shrimp

Well, it's done!  The face lift to our main level has been completed.  I cannot fully express my relief that I no longer have to put on painting clothes, hand my children their processed food on paper plates and say 'find a spot that looks clean-ish and eat,' or have an air compressor in my living room. 

It took three weeks to complete, but it was well worth it.  It's amazing what some joint compound, paint, additional trim and a new floor will do for a place.  We now have grey walls instead of beige and a cool new robin's egg blue bathroom; not to mention the gorgeous new floor.  I especially like the little orange accessory on the couch.

The tools have been put away, the sawdust cleaned up and the paint finally picked out from under my nails.  The only thing that still remains is the grey paint stuck in the fur of our black dog, Roman.  I'm looking forward to not having paint brushes in my sink anymore, and to playing with my kids again and cooking. 

Needless to say, I didn't do a whole lot of cooking for my poor little family.  A week or so ago, however, I did have a couple ladies over for a much needed break from the madness.  Cathryn, Kerri and I whipped up these super juicy, flavorful, tangy shrimp while sipping white ladies and anticipating a nice soak in the hot tub to catch up on each other's lives. 

These tasty little beauties are definitely one of my 'go-to' recipes.  We have a friend who after eating them, confessed to me that he didn't even like shrimp...but he liked these ones.  That's always a good sign!  

This time, the ladies and I served them with some rice pilaf and a Caesar salad.  I still think fondly on this dinner, and not only because it was one of the only proper meals I'd had in weeks. 
 

Lemon-Garlic Shrimp Skewers


Makes: 6 to 8 servings.

Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to one day ahead; cover and chill.

2 T. kosher salt
2 T. sugar
2 to 2 ½ pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
¼ C. olive oil
¼ C. chopped parsley
1 T. grated lemon peel
2 or 3 cloves garlic, peeled and minced
½ teaspoon fresh-ground pepper
Lemon wedges

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.

Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.

Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp is bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.