BBQ'd Ouzo Shrimp (without the Ouzo)
I was going through some of my grilling magazines one day and came across this great looking grilled shrimp recipe in Cuisine at Home magazine, issue #75, June 2009. What a great issue and fantastic recipe. I just had to try this recipe out. We did and it was totally fantastic!!!
Here is the recipe:
- 1/2 cup extra-virgin olive oil
- 1/2 cup ouzo (Greek liqueur) or anise liqueur
- 1/4 cup honey
- 1/4 cup fresh lemon juice (got to be fresh)
- 1/4 cup minced garlic
- 2 tsp red pepper flakes
- 2 tsp chopped fresh thyme
- 2 lb. jumbo shrimp, peeled and deveined
- Grape tomatoes
Note: I did not use the Ouzo because I couldn't find any. I also added in a couple of fresh hot peppers for a little extra kick.
In a blender I made a pesto by adding all the ingredients, except the shrimp and tomatoes, and blending them together for about 30 seconds;
Then I marinated the shrimp in this for about 6 hours in the refer;
Skewered the shrimp with a grape tomato in between both ends of the shrimp as shown in the picture;
BBQ'd each side, over high heat, for a minute to a minute and a half while brushing the shrimp with the marinade at the same time;
BBQ'd until the tails were a little blackened for effect.
Served with white rice and finadene.
The flavor was unbelievable. The shrimp was moist and just melted in your mouth. The tomato was caramelized and sweet and the finadene just added that extra pop to the taste buds. It was one of those, "Suck on it for a while without biting it" kind of goodness. You know what I am talking about. We totally loved this recipe.
So if you ever get some grill time, try this out. I know you won't regret it!!!! You will need to buy a lot of shrimp because you just can't seem to stop eating this.
Until next time....