Grilled Shrimp

Ah, the GRILLED SHRIMP. Like I said, this is the simplest thing to make and I am always amazed and delighted that when my friends eat it they think it is the greatest shrimp ever made. The simple things...they are the best, right?

GRILLED SHRIMP

16-20 uncooked frozen shrimp, shell on

5-6 cloves of garlic (or more!), minced

2 tbl herbs de provence

salt and pepper

1/4 olive oil (extra virgin)

*I think the key to these shrimp are to thaw them in the refrigerator as long as possible, preferably overnight, while covered in the olive oil/garlic/herb mixture. The water that comes off the frozen shrimp creates a marinate that seeps into the shrimp and keeps them juicy. If you do not have time to completely thaw the shrimp in the refrigerator, keep them in there as long as possible them pull out and have them sit on the counter for a while.

Dump the frozen shrimp into a large bowl, big enough to stir them up every so often without them falling out and ending up on your kitchen floor. Douse the shrimp in olive oil, about 1/4 cup, add in the minced garlic, herbs de provence, salt and pepper. Stir it up. Place into the refrigerator to thaw.

Once the shrimp are thawed, let them sit out for a while to get closer to room temperature. Not warm - just to get the chill off from the refrigerator.

Grill the shrimp for about 2-3 minutes per side. Do NOT overcook!! This is the surest way to loose the soft and juicy consistency of the shrimp.

Server warm or at room temperature with anything your hear desires. Seriously, these shrimp go with anything: pasta, salad, as an appetizer, etc.

*A note about indoor grilling. I have a fantastic indoor grill that I have been using for 8 years. It is small enough to sit on my counter but big enough to cook 2 big steaks, 4 hamburgers, 20 shrimp, and so on.

Check it out:

http://www.ikitchen.com/31605a.html