Charred Lemon Shrimp Skewers
"Marinating shrimp in vibrant citrus makes a special ingredient even better."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1⁄4 cup red wine vinegar
- 2 lemons, zested and lemons halved
- 2⁄3 cup olive oil
- 2 sprigs rosemary
- 1 red bell pepper, stemmed and seeded and chopped into 1 1/2-inch pieces
- 1 medium red onion, cut into 1 1/2-inch pieces
- 8 ounces cremini mushrooms, cut in half
- 1 medium zucchini, cut into 1 1/2-inch pieces
- 20 large shrimp, peeled, tail and head removed (about 1 1/4 pound)
- 1⁄2 teaspoon smoked paprika
- kosher salt
- ground black pepper
-
Garlic Green Sauce
- 2 garlic cloves, roughly chopped
- 1⁄4 cup almonds
- 3⁄4 cup parsley, roughly chopped
- 3⁄4 cup mint, roughly chopped
- 2 anchovies
- 1⁄2 cup olive oil
- 1⁄2 lemon, juiced
directions
- In a medium bowl, whisk to combine red wine vinegar, lemon zest and olive oil. Pour half of marinade into a bowl with the rosemary sprigs, red bell peppers, onions, mushrooms, zucchini, salt and pepper and toss well to combine. Keep in bowl or transfer to a large resealable bag and marinate for a minimum 2 hours and up to 4 hours.
- Pour remaining marinade in a bowl with shrimp. Season with with smoked paprika, salt and pepper and combine well. Keep in bowl or transfer to a resealable bag and marinate, refrigerated, for 2 hours.
- For the garlic green sauce, combine garlic cloves, almonds, parsley, mint, anchovies, olive oil and lemon juice in a blender or mortar and pestle and blitz until combined.
- Soak 8-12 wooden skewers in warm water for 20 minutes before threading 5-6 shrimp on each one, repeating with remaining shrimp. Thread vegetables onto separate skewers, alternating between ingredients.
- Grill vegetables skewers on a high heat grill (350-400 F.) uncovered, turning 3-4 times for 10-12 minutes or until charred and slightly tender, set aside.
- Apply shrimp to the heat and constantly turn for 2-3 minute or until golden red and cooked, then cook the 2 lemons, cut side down, for 4 minutes or until charred.
- To serve, place half the garlic green sauce down on a serving dish, place the skewers down and finish with more green sauce on top. Serve charred lemons on the side.
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RECIPE SUBMITTED BY
Dan Churchill
New York City, New York
Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
