Marcella Valladolid keeps her grilled shrimp simple but super-tasty, marinating it quickly in a mix of garlic, onion, white wine and lime juice.
Slideshow: Grilled Shrimp Recipes
1 tablespoon extra-virgin olive oil
1/4 cup minced onion
8 garlic cloves, minced
3 tablespoons dry white wine
1 tablespoon fresh lime juice
2 tablespoons chopped parsley
1 pound extra-large shrimp, shelled and deveined, tails left on
2 tablespoons unsalted butter, at room temperature
Steamed rice, for serving
How to Make It
Light a grill. In a bowl, mix the 1 tablespoon of oil with the onion, garlic, wine, lime juice and parsley. Season the shrimp with salt and pepper and add to the bowl; rub with the marinade and let stand for 15 minutes.
Thread the shrimp onto 4 skewers and rub the butter all over the shrimp. Oil the grate. Grill the shrimp over moderate heat, basting with the marinade and turning, until just cooked through, 7 minutes. Serve with steamed rice.
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