The fourth of July is coming and that means grilling. I pretty much love everything grilled all the time, but sometimes I am looking for something a little lighter than a huge (delicious) cheeseburger, especially on those days that are just so unbearably hot. We have teamed up once again with McCormick to bring you our Grilled Peel and Eat Shrimp recipe. We love this recipe for the 4th because it makes an excellent addition to all the burgers and hot dogs. This recipe is also perfect because you could serve it as an appetizer. While all your friends and family are busy peeling and eating shrimp you have time to start grilling your second round of food! We used McCormick Grill Mates Mesquite Marinade for our shrimp and that made this recipe so simple. The Grill Mates products also work for each and every type of food you were thinking about grilling, and it just makes things so less stressful to know that everything for definitely taste great.
This recipe is so easy, that I think the hardest part may be waiting for 30 minutes while the shrimp marinates. I love these shrimp on their own, but you can also peel and refrigerate the leftovers because it goes great on a salad. If you’re looking for more super easy recipes for the 4th of July you can check out McCormick’s Grilling Flavor Forecast at FlavorForecast.com and also see more grilling trends and tips to make your 4th tasty, like maybe these Cinnamon Sugar Grilled Doughnuts (WHAT?!), YUM.
Do you love shrimp recipes as much as we do?! We have added all of our best shrimp recipes in one place! Check out Our Best Shrimp Recipes post!
Grilled Peel and Eat Shrimp
EQUIPMENT
- bamboo skewers, presoaked in water for 1 hour
INGREDIENTS
- ¼ cup extra virgin olive oil
- 3 tablespoons McCormick Grill Mates Mesquite Seasoning
- 1 lime, juiced
- 2 pounds shell-on local and sustainable shrimp, backs sliced open and cleaned
- salt and pepper to taste
- lime wedges
- hot sauce
INSTRUCTIONS
- Preheat grill to medium-high heat (about 375˚F).
- Pour oil, seasoning and lime juice into a large mixing bowl and whisk together.
- Add shrimp and toss together until shrimp is well coated. Cover, refrigerate and marinate for 30 minutes.
- Remove bamboo skewers from the water and skewer 4 to 5 shrimp per skewer, depending on the size of the skewers.
- Place skewers on the hot grill, about 1 inch apart and grill from about 3 minutes. Flip each skewer and continue to grill for an additional 3 minutes or until shrimp has just cooked through.
- Transfer shrimp skewers onto a platter or baking sheet and slide shrimp off. Discard skewers.
- Serve peel and eat shrimp immediately with fresh lime wedges and hot sauce.
NOTES
- *Makes 2 pounds
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Peel and eat shrimp are my favorite and I eat them at least one a week. I usually bowl them but you’ve inspired me to cook them up on the grill next week.