Grilled Marinated Shrimp with Salsa Fresca

Name: Grilled Marinated Shrimp with Salsa Fresca
Ingredients: 1 pound large (16-20 size or larger) shrimp; ½ teaspoon salt; ¼ teaspoon red pepper flakes; 2 tablespoons white wine, preferably a dry or off-dry aromatic; 2 tablespoons white wine, preferably a dry or off-dry aromatic; ¼ cup olive oil; 2 teaspoons finely minced or pressed garlic; 1 tablespoon finely minced green onions; ½ teaspoon finely chopped fresh oregano (or ¼ teaspoon dried)

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

These shrimp can be served right off the grill or at room temperature as part of a summer buffet. You can either peel the shrimp as suggested or grill them with the shell on, which adds a lot of flavor. If you choose to grill with the shell on, snip it along the back with a pair of scissors so that you can remove the sand vein.

Ingredients

1 pound large (16-20 size or larger) shrimp
½ teaspoon salt

Fish course
Pescatarian
Gluten-free
Summer

Method

Peel and Devein the shrimp (tail on, tail off—it’s up to you). Whisk the marinade ingredients together, toss with the shrimp, and marinate for up to 45 minutes in the refrigerator. Skewer, if desired, to facilitate grilling.

Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pin