The end of warm and long summer nights beckon you out to the deck to dine alfresco. Firing up the grill doesn’t have to mean a huge undertaking though. This recipe, which combines the sunshine flavors of citrus with fast-cooking shrimp, is easy enough to convince you to light up some charcoal and tasty enough to earn a spot on your regular dinner rotation. Serve with a light salad, uncork some rosé, like Castello delle Regine Rose delle Regine, and you’ll be savoring the season’s flavors well into the night.
Prep time 30 mins
Cook time 7 mins
1 pound medium shrimp, sized 21-30 (count per pound), peeled and deveined with tails on
Zest of 1 lime
Zest of 1 lemon
Zest of 1 orange
¼ cup soy sauce
¼ cup olive oil
3 tablespoons coconut palm sugar (if you cannot find this, use turbinado sugar)
1 teaspoon dried chili flakes
Coarsely ground black pepper
6 bamboo skewers
Soak the bamboo skewers in a container filled with water, making sure they are completely submerged. Preheat the grill to high heat.
In a large glass bowl, mix together the sugar, soy sauce, citrus zest and chili flake. Microwave for one minute, then whisk well to dissolve the sugars and help release the oils from the citrus. Slowly stream in the olive oil while whisking vigorously, then add the shrimp and toss well. Cover with plastic and let marinate at room temperature for thirty minutes.
Drain the shrimp and pat dry with paper towels. Thread three shrimp onto each bamboo skewer, then generously season with coarsely ground black pepper.
Using tongs, wipe the grill grate down with a paper towel dipped in a bit of cooking oil to prevent shrimp from sticking. Grill for two-three minutes per side until charred and cooked through. Serve immediately. Enjoy.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.