quick and easy

​It’s a beautiful morning, John Elliot from CBS2 News says the humidity will be increasing as the week goes on. You’ll need something easy to make and won’t make you or the kitchen hot. Using your outdoor grill is a solution to your supper plans this evening.
 
Yesterday my husband requested shrimp for supper. I’ve made shrimp part my of pasta dishes but hadn’t made it the center of a meal in a while. I recalled a grilled shrimp recipe that I had in my files, spicy grilled shrimp. Many years ago, this recipe appeared in a column Too Busy to Cook in Bon Appétit Magazine. The recipe was the submission of Selma Brown Morrow and Alessandra S. Brophy. 

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For the shrimp, I went to Local130 Seafood in Asbury Park. Local130 sources from local sources and fishing communities up and down the Eastern seaboard. Yesterday they had shrimp from Wanchese, North Carolina. Wanchese is located on Roanoke Island in Dare County, North Carolina, and is part of the Outer Banks. The shrimp were 16/20 count and were $17.50/lb. They seemed a bit pricey, but they were fresh and wild caught. A cousin was recently leaving the Outer Banks after a vacation and said that you could purchase shrimp on the roadside for $4/lb. I would be game to give it a try.
 
The shrimp are marinated in a quick and easy dressing anywhere from 30 minutes to 2 hours. Once the shrimp have marinated, they are skewered and grilled for 2-1/2 minutes per side. To serve, you drizzle some of the remaining marinade over the shrimp.
 
The shrimp were cooked perfectly, pink and moist. As I was only cooking a pound of shrimp for my husband and I, I reduced the recipe by half. The shrimp could have been a bit spicier, but you can adjust the quantity of the hot sauce to your liking. It’s early, head over to your favorite fish monger and get some shrimp for tonight.
 
Spicy Grilled Shrimp
By Selma Brown Morrow and Alessandra S. Brophy
Prep: 15 minutes.   Total: 45 minutes
 
6 Servings
 
 
1/2 cup olive oil
1/2 cup finely chopped fresh basil
4 garlic cloves, crushed
2 tablespoon white wine vinegar
1 tablespoons Worcestershire sauce
1-1/2 teaspoons hot pepper sauce
1/2 salt
1/2 teaspoon ground black pepper
36 uncooked large shrimp, peeled, deveined (about 2 pounds)
 
Whisk first 8 ingredients in a small bowl.
 
Thread 6 shrimp onto each of six 10- to 12-inch-long metal skewers. Place skewers in a 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade at least 30 minutes and up to 2 hours.
 
Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2-1/2 minutes per side. Arrange skewers on platter. Spoon reserved 1/4 marinade over and serve.