Grilled Shrimp Recipe

Hi! Happy Monday everyone! I got home safely last night and am settling back into my normal routine.  Layla and I were out for our walk this morning and I was at work by 8:30 a.m.  Sometimes after a fun weekend away or vacation it can be difficult to get back into the swing of your day-to-day life.  I’ve found that if I chose to think positive thoughts about my upcoming week and how thankful I am about my recent trip, my first day back turns out pretty well.

Onto the more important stuff: shrimp! I kinda go back and forth on shrimp.   Sometimes I like it, sometimes it grosses me out.  This weekend I was in the mood for grilled ship and I wanted to share the recipe that I used.

Grilled Shrimp

1 lb. raw jumbo shrimp, peeled and deveined

1/4 cup fresh lemon juice

1/4 cup extra virgin olive oil

2 Tbls organic ketchup (no HFCS in organic ketchup.  Try Trader Joe’s or Annie’s brands)

1 Tbls rice wine vinegar

1 Tbls chili garlic sauce

2 cloves of garlic, finely chopped

1 tsp honey

1 tsp smoked paprika

1/2 tsp red chili powder

1/4 cup chopped, fresh cilantro

2 green onions, finely chopped

Sea salt and freshly ground pepper to taste

Mix all of the ingredients in a large Zip-Lock bag.  Store it in the refrigerator for 30-40 minutes, flipping it over once or twice.

Thread 5-6 shrimp onto each metal skewer.  Place the skewers on a large plate and pour the remaining marinade over the shrimp skewers.  Grill the shrimp 2 minutes per side on a barbeque or medium-high grill.  Enjoy!  © Kilee Johnson

Have a great day and I’ll see you later.  Take care!