If there was a downside to this meal, it was that I used shrimp that we needed to peel. Now peeling wasn't the actual problem, it was that it ended up being a tad bit messy. But it wasn't a bad messy. I mean how can it be bad when you are licking parmesan, garlic and olive oil off of your fingers? Like I said.. IF there was a downside to this meal. And it really wasn't that big of a downside... if you wanna know the truth :)
Don't have a grill? No worries, you can just throw the packet in a preheat 375 degree F oven. So no excuses for not trying this one!
Grilled Parmesan Garlic Shrimp
Adapted from The Food Network Magazine
1 lbs large shell on shrimp
3 Tablespoons extra virgin olive oil
3 Tablespoons lemon juice
4 large cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried parsley
1 Tablespoons grated parmesan cheese
Toss the shrimp with a little lemon juice, garlic salt and pepper. Let sit in the refrigerator for 30 minutes. When 30 minutes is up, remove from refrigerator and drain off any excess moisture. Add all remaining ingredients to the bowl and toss to coat the shrimp. Spray two large squares of aluminum foil with non-stick cooking spray. Pour out half of the shrimp on each square of foil. Bring the short ends of the foil together and fold twice to seal. Foil in the sides to seal, leaving room for steam.
Preheat grill to 375 degrees F. Place the foil packet directly over the heat and grill for 8 minutes, rotating the packets halfway through the grilling process. Remove from grill and allow to rest for about 5 minutes. CAREFULLY open the packets (there will be steam) and enjoy!
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