- Even the largest shrimp
can get a little bit dry when cooked on the grill,
but I've got you covered with a few tips for making
the best shrimp kabobs ever, flavorful, juicy,
and a snap to make. I'm Suzy with the
Mediterraneandish.com and let's get cooking. (cheerful music) Shrimp is one of those
real quick things that you can throw
together on a whim. I like to start my shrimp kabobs with a gorgeous
marinade, you guys. So, here is my vessel
for the marinade and we're going to go ahead
and do about a third a cup of
Greek extra virgin olive oil. This will make a beautiful
base for my shrimp. Zest of two lemons. We don't need the
juice just yet, because you don't want your
shrimp to swim in lemon juice. It kind of changes the texture. So, I'll hit it up with the
lemon juice when it's over, when it's all cooked. From here, we're
gonna add some garlic. These are huge garlic cloves. Typically I'd use like four,
but I'm gonna start with two, 'cause these are two
really large ones and we'll see how it goes. Go ahead and mince. So we're gonna start by
chopping and then we're gonna come back at it and make
them nice and small. But no big deal, just
do your best here. And that looks good. I mean, that's a good
amount right here. That's a lot of garlic. Now is a good time
for some fresh herbs. I'm doing parsley. Don't discard all the stem
'cause there's a lot of flavor in the parsley stem,
so I just kinda try to incorporate some
of it if I could. You're looking for about
a quarter cup or so, packed, chopped fresh parsley, about a teaspoon or so
of dry oregano, paprika. This is just sweet paprika and
if you wanna jazz things up, you can go for spicy or maybe even a little
bit of smoked paprika. If you want, pinch of coriander and then a pinch of
red pepper flakes. A little bit more if
you're into spicy food. Mix this baby up. From here we've got our
beautiful large shrimp. We're gonna go ahead and
hit it up with some salt. And then we're going to pour
the majority of this marinade. I'm gonna keep
just a little bit, like a couple teaspoons
left to use later on when the shrimp is done. And we're gonna give
this a good toss to make sure we
coat all the shrimp. If you have the time, a
good thing to do would be to let the shrimp
marinate in the fridge, oh for about 30 minutes or so. And then once it marinates,
we're gonna go ahead and skewer our shrimp and
we're gonna hit the grill up. Looking good. Every single shrimp is well
coated with my marinade. I'm ready to marinate
for about 30 minutes or so in the fridge. Shrimp has marinated
so beautifully, which is the first step, and then now I'm
going to skewer them. Since I am using bamboo
skewers right here, you guys, these actually need
to be soaked in water, which I did while
the shrimp marinated. So I half hour to an
hour would be great if you could soak your
skewers ahead of time and then we just go for it. I kinda try to thread
them in the thickest part, more in the center, so
they don't fall apart, allowing them enough
room so that they cook nicely and evenly together. (cheerful music) So, we're about to cook
these shrimp outdoors and here's my biggest
tip for that, you guys. You heat up your grill
on high for a bit and then you turn it down to low and allow it to
reach temperature between two 275 and
three 325 or so. Once you place the
shrimp on the grill, you only need two to three
minutes or so per side with the lid closed. (cheerful music) These beautiful, pink shrimp
are ready to be devoured. Just a few small
finishing touches. Gorgeous, and by
the way, you guys, check out my other
shrimp videos as well. If you're into shrimp,
we have a few of those. A splash of lemon juice. Even more parsley
because why not? And that's it. Grab the recipe for
Mediterranean Shrimp Kabobs over on the
Mediterraneandish.com. I will see you later, ciao.
