Bet Mom would love this for Mother's Day!
Marinated Grilled Shrimp Cocktail
Recipe courtesy Michael Chiarello
The Food Network
- 1 pound large shrimp thawed if frozen, peeled, tails on and vein removed
- 1/2 cup citrus olive oil*
- 2 tablespoons minced red onion
- 1 teaspoon minced garlic
- 2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons fresh lemon juice
- bamboo skewers, soaked in water for 20 minutes, or metal skewers
- Salt and freshly ground black pepper
Put shrimp in a shallow, non-aluminum baking dish. Then in a small bowl, whisk together citrus oil, onion, garlic, cilantro and lemon juice. Pour over shrimp, cover, and let marinate, refrigerated, 1 to 4 hours.
Preheat grill or broiler.
When ready to cook, thread shrimp on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, until just done, about 2 minutes per side.
Shrimp can be served warm or at room temperature.
Sally’s Notes: You can also make this as an appetizer. I made it as a main dish and served it with a grilled pineapple-mango salsa. Recipe follows. Would also be good on cocoanut or jasmine rice
* I had blood orange infused olive oil which is what I used. If you don't have citris olive oil you can make your own by gently heating some olive oil with orange rind, then let cool. Or you could try grating some orange zest into the marinade.
Grilled Pineapple-Mango Salsa
- 1/2 pineapple, cored, peeled and sliced into 1/4-inch rings
- 1 mango, peeled, pitted, and chopped
- 1/2 red bell pepper, cored, seeded, and chopped
- 1/2 red onion, chopped
- 3 tablespoons chopped cilantro leaves
- 3 tablespoons olive oil
- 1 tablespoon peeled, minced fresh ginger
- 1 jalapeno, or to taste, chopped
- 1 to 2 limes, juiced
- Kosher salt and freshly ground black pepper
To make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)