Friday, July 30, 2010

Fiery Grilled Shrimp with Sweet Salsa

It's hard to believe this was five summers ago. Those trees are almost twenty feet high now.

My, how things have changed. Look at those little baby hydrangeas! And the swingset back there...gone.

I miss that new wood look and those very crisp looking pavers. Shade = Moss

I introduced this recipe a few years ago at one of our first parties on the patio. It's a great appetizer that always receives many compliments. I don't think I've ever had any leftovers!

Fiery Grilled Shrimp with Sweet Salsa

What you will need:

1 pound large shrimp
1 cup fresh pineapple, chopped
1/2 lemon, juiced
1 small tomato, diced
1/2 cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 teaspoon fresh parsley, chopped
1 teaspoon red pepper flakes

Peel shrimp and devein; set aside. In a medium-sized bowl, combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for about 20 minutes. In a separate bowl combine pineapple, tomato, onion, and parsley. Drizzle remaining oil on mixture and stir. Remove shrimp from marinade and grill until shrimp are pink. Plate shrimp and top with salsa.

Note from Michelle: The shrimp can also be broiled or cooked in a hot cast iron skillet.


1 comment:

  1. W.O.W.

    I'm going to have to make some sometime!!