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Grilled Marinated Shrimp

Grilled Marinated Shrimp

Shrimp are at peak season off the Carolinas this time of year, so why not get yourself some and grill ’em? This is a fun and delicious recipe for sure. Serve over rice or quinoa with grilled veggies or a side salad. Your going to love these shrimp so much, why not grill extra and make shrimp tacos for lunch the next?

Wine Pairing: Most any light, crisp white wine will work, but for a special treat, try Patricia Green Cellars Sauvignon Blanc (750ml, $21.99) from the Dundee Hills AVA in Oregon’s Willamette Valley. There are only 100 acres of Sauvignon in all of Oregon. After tasting this beautiful wine, I bet they’ll soon be a lot more growing there.

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  • 1 cup olive oil
  • 1/4 cup chopped fresh parsley
  • 1 lemon, juiced
  • 2 tbsp hot pepper sauce
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 lbs large shrimp, peeled and deveined with tails attached
  • skewers


  1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
  2. Preheat grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

This recipe is courtesy of Robbie Rice of

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