I mentioned that we were invited to my friend’s BBQ this past weekend. We went and had a great time. Weather was perfect (a tad too hot for moi) and the grilled perfectly seasoned.
My friend’s hubby did most of the grilling of the steak and other goodies. Below is a picture of the Grilled Shrimp Brochettes (modified to include veggies) that I made the night prior to the event and brought over for grilling. It tasted great according to everyone. G thought it could use a bit more salt, but I am happy with it without so much salt. I did change the recipe a tad to include mushrooms and bell peppers (in all 4 colors.) My change is in blue.
Grilled Shrimp Brochettes (Recipe from The Ultra Metabolism Cookbook by Dr. Mark Hyman)
- 1/4 cup extra-virgin olive oil
- 2 tsp. minced oregano (did not put in because I didn’t have any at hand)
- 2 tsp. minced parsley (I put in extra to make up for not having oregano)
- 1 tsp. minced garlic (I put in extra because we like garlic)
- 1 teaspoon lemon zest (I put in extra because I have a Microplane and this is only the second time I used it. Went a tad crazy with lemon zest. Lol)
- 1/2 tsp. crushed red pepper flakes (did not add because friend’s hubby allergic)
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 pound large (21-25 count) shrimp, peeled and deveined (I put in 49 shrimps and make sure your shrimp is defrosted before making this recipe)
- Lemon wedges for garnish
In addition, I also brought bell peppers and mushrooms, so wash those and cut into pieces to be threaded later.
MIX together the olive oil, oregano, parsley, garlic, lemon zest, crushed red pepper flakes, salt, and pepper in a large bowl. (What I did was put all these ingredients into a blender and blended them but you don’t need to that.) Toss the shrimp in half the mixture (that’s why your shrimps need to be defrosted first) and then cover and refrigerate for 1 hour. Then in another bowl, put the veggies in and toss with the other half of the mixture and set aside to marinate.
If you have bamboo skewers, soak for 1/2 hour during the time you are marinating the shrimps.
Thread the shrimp and veggies. I placed 3 shrimps in each skewer and lots of veggies.
Preheat an outdoor grill or an indoor grill pan over medium-high heat. If using a grill pan, brush with 1 teaspoon of extra virgin olive oil before heating. Grill the shrimp skewers for 2 minutes on each side. Ours took a bit longer, so just watch it closely.
Serve with lemon wedges.
If you just make the Grilled Shrimp Brochettes without my change (adding veggies), and thread 5-6 shrimps on each skewer, each skewer is approximately 248 calories, 16 g of fat, 172 mg Chol., 0 g fiber, 23 g. Protassium, 1 g Carb. 409 mg Sodium. With the additional of the bell peppers and mushrooms, and threading only 3 shrimps, you are eating about the same calories but with more vitamins. I think it’s a win since most BBQ do not have that many veggies options. 🙂