Well its not Monday, but Tuesday is a pretty close alternative. If only in the respect of it being still early in the week. I was looking through some of my favorite recipes and this one came across, probably because we have had this a lot recently with my husbands mouth being sore from his wisdom teeth removal. So for this weeks recipe we have Grilled Shrimp. . . I use a table top George Foreman grill.
So for starters gather the following ingredients, feel free to make substitutions for what ever you have or don't have on hand.
1/2 cup olive oil
2 tablespoons chopped parsley
1/2 lemon, juiced
1 tablespoon hot pepper sauce
1-1/2 cloves garlic, minced (I cheat and use garlic powder)
1-1/2 teaspoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound large shrimp, peeled and deveined with tails attached (I sometimes cheat here too and remove the tails for ease of eating later)
Now that you have all of your ingredients, mix them in a large mixing bowl. Next add the shrimp in, mix, cover bowl with plastic wrap, and place bowl in the fridge for 2 hours.
After this time has passed, remove the bowl from the refrigerator and start placing the shrimp on the skewers, running the skewer from the head area and the area above the tail. Next place the skewers on the grill. While they are on the grill feel free to brush the remaining maranade on them.
After they have been on the grill for 2-3 minutes turn the skewers over. The shrimp should no longer be the grayish white color, but should be a nice pink color.
After another 2-3 minutes remove from grill and enjoy!
***Warning*** Shrimp is easy to over cook, which makes it tough and chewy. Watch your shrimp carefully. If the grill is very hot or the shrimp are small they will be done in less time. Shrimp is done when they are pink.
Next week homemade soft pretzels... I think this recipe gives Auntie Anns a run for her money.