Happy Labor Day! Today is the day to hit the pool, soak up the sun and, of course, cook out with family and friends. Before kicking off the fireworks and fun, this grilled shrimp recipe with a citrusy twist will make preparing for any festivities easier! After all, nothing quite celebrates a holiday like the mouthwatering taste of wild-caught American shrimp packed with the delicious flavor of sun-soaked waters from the Gulf of Mexico and South Atlantic.
LABOR DAY GRILLED SHRIMP AND CITRUS
INGREDIENTS
- 1 pound of wild-caught American shrimp: peeled and deveined
- 1/3 cup of olive oil
- 2 tablespoons of lemon juice (add lime juice for extra flavor)
- 1 tablespoon of Worcestershire sauce
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 3 sliced oranges
- 3 sliced bell peppers
- Kabob skewers
DIRECTIONS
Combine all liquids and seasonings in a resealable plastic bag and shake thoroughly. Add shrimp to the bag and marinate for about 15 to 20 minutes. Preheat grill to medium heat. Remove shrimp and thread them onto kabob skewers with oranges and peppers. Grill until shrimp are pink, approximately 2-3 minutes per side. Serve and enjoy!
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Chef Advocate Highlight: Mike Brewer