“Ginger Lime Shrimp and Vegetable Grill”

Does it feel a bit like fall? It does but that doesn’t mean the grilling season is over. As long as I won’t have icicles hanging I’m all good. The hubby had the taste for shrimp today so if you like ginger, garlic and lime, try my Ginger Lime Shrimp and Vegetable Grill. There was no need to twist my arm. The shrimp has slight heat from chopped jalapeno, a hint of ginger and the tang from lime juice. The jalapeno is not really hot at all so don’t be worried as I think kids will even eat these shrimp. The vegetable grill part of this recipe is grilled mushrooms and zucchini.

You will use peeled and deveined large shrimp and marinated in the refrigerator for only 30 – 45 minutes. Do not marinate any longer as the lime juice will cook the shrimp and you’ll have ceviche instead. Citrus penetrates shrimp extremely fast. Your shrimp will be tough otherwise and not what you want at all. Marinade is made by mixing lime juice, grated ginger, garlic, chopped jalapeno or Serrano pepper if like more heat and Olive oil. Reserve 1/2 of the marinade for basting during grilling. Pour marinade in a Ziploc bag with shrimp.

Ginger Lime Shrimp and Vegetable Grill

While shrimp is marinating, prep vegetables. Leave mushrooms whole but remove stems and slice zucchini lengthwise, coating both with Olive oil, salt and pepper.  Start prepping your grill at this point. When ready to grill shrimp, remove from marinade and thread shrimp onto skewers. Mix Northwoods Seasoning from Penzeys Spices into reserved marinade and set aside.

Start grilling vegetables before shrimp because shrimp will be done in half the time. Vegetables will take about 10 – 12 minutes and shrimp about 6 – 7 minutes. Baste shrimp with reserved seasoned marinade until done and add additional seasoning to veggies if you like. And that’s the recipe, super fast ans easy. This is definitely an end of summer meal especially if served with fresh corn on the cob. Fabtabulous!

Ginger Lime Shrimp and Vegetable Grill

If you’re in the mood for grilling like me then this is a quick weeknight meal everybody will love. Simple with great flavor and did I mention easy on the wallet. My recipe makes enough for two people but can easily be adapted to feed more. Enjoy and Happy Labor Day!

Ginger Lime Shrimp and Vegetable Grill

 

Ginger Lime Shrimp and Vegetable Grill

2-pounds large shrimp, peeled and deveined

3 T. grated fresh ginger

3 garlic cloves, finely minced

1 jalapeno or Serrano pepper, seeded and finely minced

3 limes, juiced

1/3 cup Olive oil

3 t. Penzeys Northwoods Seasoning

8-ounce package Portabella mushrooms, left whole, stems removed

2 small zucchini, trimmed and sliced lengthwise, about ¼-inch thick

Olive oil, for coating vegetables

Vegetable oil, for grill grates

Metal skewers, for shrimp

In a small bowl, combine ginger, garlic, jalapeno, lime juice, and Olive oil for marinade; mixing well. Reserve half of the marinade for later. Pour remaining marinade into a Ziploc bag and add in shrimp. Close bag and massage to coat completely.

Place shrimp in refrigerator for at least 30 minutes but no more 45 minutes. Do not leave shrimp in marinade too long as the citrus will cook your shrimp and will become tough.

While shrimp is marinating, get vegetables ready for the grill by coating mushrooms and zucchini with Olive oil, sprinkling with salt and pepper.

Remove shrimp from refrigerator and thread shrimp onto skewers. Add 3 t. Northwoods Seasoning to reserved marinade. Use your own favorite seasoning blend to add to the reserved marinade if you desire.

Place vegetables on prepared grill, cooking about 5 minutes on each side, total cooking time, 10 – 12 minutes. Place shrimp skewers on grill, cooking 2 – 3 minutes per side. When shrimp is flipped over to second side, began basting with reserved marinade. Flip skewers and baste again. Vegetables should be nice and tender now.

Remove shrimp and vegetables to a serving platter and enjoy with fresh corn on the cob.