Easy and delicious, this recipe is perfect for a summer cookout or family dinner. Shrimp are low in calories but high in protein and contain more than 20 different vitamins and minerals. These include two types of disease-fighting antioxidants: selenium, a mineral that also plays a role in immune system function; and astaxanthin (the main color pigment in shrimp). Both of these substances have been shown to reduce chronic inflammation and thus support heart and arterial wellness. In addition, these tasty shellfish are also a good source of heart-healthy omega-3 and omega-6 fatty acids.
There are several delicious ways to vary this recipe, including using different fresh herbs, such as cilantro, oregano, or thyme, instead of basil and parsley. Try using the marinade with chicken breast, any mild, firm-fleshed fish, vegan fishless fillets or tofu, instead of shrimp. Another option is to skip the dipping sauce and serve with lemon or lime wedges. This recipe pairs perfectly with grilled corn on the cob and tomato salad. Or serve with grilled or steamed vegetables or your favorite salad for a mouthwatering meal that’s sure to delight!
Ingredients
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons lemon or lime juice
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ cup fresh basil, minced
½ cup fresh parsley, minced, divided
Two pounds large or jumbo shrimp, peeled and deveined, with shells reserved
6 skewers
In a large bowl, combine garlic, olive oil, lemon or lime juice, black pepper and cayenne pepper. Stir in basil and ¼ cup parsley. Add shrimp and toss until well coated. Cover and refrigerate for 30 to 60 minutes, stirring once or twice. Meanwhile, place shrimp shells in a small pot with water to cover. Boil for five minutes, turn off heat and reserve broth until shrimp are ready to be cooked.
Prepare a grill and heat to medium. Thread shrimp onto skewers and brush with garlic and herbs from marinade. Grill 2 to 3 minutes per side or until opaque. Meanwhile, remove shrimp shells from broth and discard. Add leftover marinade to pot with broth and bring to a simmer to make dipping sauce. Garnish shrimp with remaining ¼ cup of parsley. Serve with dipping sauce and enjoy! Serves six to eight. Adapted from allrecipes.com and downshiftology.com.