Grilled Shrimp with Chile Lime Marinade
3T Olive Oil
6 Cloves Garlic, smashed, chopped, and smeared to a paste
1 Jalapeno Pepper, finely minced
1.5 T Chives
1.5 T Cilantro
1.5 T Italian Parsley
Juice of 1 Lime
Fresh Ground Pepper
Basil Marinade
1 c Dry White Wine
1 c Extra Virgin Olive Oil
5 T Lemon Juice
1/4 c Dijon Mustard
1 c chopped fresh basil
New Orleans Seafood / Cajun Marinade
1/2 c Vegetable Oil
1/4 c Soy Sauce
1/4 c Lemon Juice
1/4 c Fresh Parsley
2 T Worcestershire
2 T Red Wine Vinegar
1 T Dry Mustard
1 T Paprika
1 T Minced Garlic
1/4 t Red Pepper Flakes
BBQ Style
3 T Lemon Juice
1 T Ketchup
1 T White Wine
1 T Worcestershire
1 T Butter, melted
Standard Issue
3 Cloves Garlic
1/4 c Soy Sauce
1/2 c Olive Oil
1/2 c Lemon Juice
3 T Chopped Parsley
3 T Chopped Onion
1/2 t Pepper
1/2 t Salt
Realistically, you can’t really go wrong. In a pinch, a green (parsley, cilantro, green onions, chives), an oil (not motor oil and you’re fine), and a citrus (any citrus) will get you by.
For any of these marinades, just stick to the general rules on grilling shrimp:
- Shrimp marinade fast(er) than other meats. You need at least 20 minutes, but you’ll have a mess if you leave them overnight.
- The high citrus marinades will alter your cook time. Don’t overcook. It’s sad.