Now that the mid 90’s have made themselves comfortable and oh so welcomed, I’m officially in full summer mode.
One of my favorite summer food preps is to keep marinated, raw shrimp in my fridge. Shrimp is just one of those staple go-to’s that you can’t beat. Not only is it versatile in flavors, healthy, and tasty, but it also cooks in 3-5 minutes. (yes, please)
In a Tupperware container (I like to keep it fancy), I combined:
- 1 pound raw shrimp (deveined // without the tails // cleaned)
- 2 tablespoons EVOO
- 2 tablespoons minced garlic
- 1/2 squeezed lemon
- Onion powder & cayenne pepper (to taste)
After 2-3 days, I patted myself on the back for being so patient & keeping them in there as long as I did, skewered them onto some kabob sticks with white onions and green bell pepper slices, and popped them on the grill!
[tip- grill on top of a piece of tin foil to keep the juices]
I served these with some red quinoa and corn. 🙂
Do you share my love for shrimp in the summer?
PS.. If you <3 shrimp and quinoa, I highly recommend you check out my recipe for Hawaiian Grilled Shrimp Stir Fry *yum*