Lemon Shrimp Skewers

Recipe from Mimi (Balboa Island)

Ingredients

• 2 Tbs kosher salt

• 2 Tbs sugar

• 2 to 21/2  pounds shrimp (12-15 shrimp/pound), peeled, deveined and rinsed

• 1/4 cup olive oil

• 1/4 cup parsley, chopped

• 1 Tbs lemon peel, grated

• 2 to 3 cloves garlic, peeled and minced

• 1/2 tsp fresh ground black pepper

• Lemon Wedges

Directions

Mix salt and sugar in a large bowl. Add shrimp and stir gently to coat. Cover and chill for 45–60 minutes. Rinse shrimp well and drain. Rinse and dry bowl. Return shrimp to bowl. Mix in oil, parsley, lemon peel, garlic and pepper. Thread shrimp on skewers, running the skewer through the body once near the tail and once near the head end of the shrimp so it looks like the letter “C”. 

Lay shrimp skewers on an oiled barbecue grill over high heat (temp should be so you can only hold your hand at grill level for 2–3 seconds). Close lid of grill. Cook, turning once until shrimp are bright pink and opaque but still moist looking in the center of the thickest part of the shrimp, about 5–6 minutes total. Serve with lemon wedges on the side.

Notes

A brief cure in salt and sugar adds flavor and tenderizes the shrimp and acts as a mild preservative. This makes them great for beach and park barbecues. The skewers can be assembled 1 to 2 days before and stored covered in the refrigerator.

These are awesome. Mom made this while were on Balboa Island along with Teriyaki Chicken Wings and Balboa Orzo Salad.