While my husband Rick, a.k.a. Murph, reigns supreme over the barbecue year round, in my mind, the technique of grilling, combined with the flavor of grilled foods, perfectly captures the ease and essence of summertime cooking.
Here’s a family favorite that’s both simple and delicious.
Quick Barbecued Shrimp
1 lb. large or jumbo shrimp, thawed if frozen, peeled and deveined
3 tablespoons Old Bay seasoning
3 tablespoons garlic powder
1 tablespoon ancho chili powder
Preheat grill on high heat.
Rinse cleaned shrimp well and pat dry with paper towels.
In a small bowl combine the seasonings.
Place shrimp on a large dinner plate and sprinkle the dry rub on both sides of the shrimp.
Thread shrimp uniformly onto metal skewers, assuring they will lie flat on the grill. (If using wooden skewers, soak them in warm water before using.)
Place skewers on a large cookie sheet and liberally apply spray oil on both sides of prepared shrimp.
Position shrimp on the center of the grill, close the lid, and lower the heat to medium. In about 3 minutes, you should have nice grill marks on the shrimp. Turn the shrimp over with tongs. Grill 3 more minutes and remove from heat. (If you are using metal skewers, make sure to use oven mitts when handling them to remove the shrimp off the grill.)
Serve immediately and enjoy with brown rice and Grilled Summer Squash with Fresh Oregano.