Fire up the grill and get ready to savour the flavours of summer with these Citrus-Shrimp Skewers. Larry’s Catch shrimp, marinated in a bright and tangy lemon-lime dressing, are grilled to perfection, making them a light yet satisfying addition to your Labour Day feast. These skewers are quick to prepare and full of fresh, zesty flavour, making them a must-have for any warm-weather gathering.
Ingredients:
- 2 lb Larry’s Catch Shrimp
- 2 lemons (juice and zest)
- 2 limes (juice and zest)
- 1/4 cup olive oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Wooden or metal skewers
Thawing Instructions: Place the frozen shrimp in the refrigerator for 8-12 hours or overnight. For a quicker thaw, place the shrimp in a sealed bag in a bowl of cold water for about 20-30 minutes, changing the water halfway through.
Instructions:
- In a large bowl, whisk together the lemon juice, lime juice, olive oil, lemon zest, lime zest, and chopped parsley. Season with salt and pepper.
- Add the thawed shrimp to the marinade and toss to coat. Let the shrimp marinate in the refrigerator for at least 15 minutes.
- Preheat your grill to medium-high heat.
- Thread the shrimp onto skewers, 4-5 shrimp per skewer.
- Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and slightly charred.
- Serve the skewers hot, garnished with extra lemon and lime wedges and a sprinkle of fresh parsley.