During the summer, grilled seafood is a welcome change. Fish and shrimp cook quickly and can be flavorful without much effort. Try this recipe for spicy grilled shrimp:
1/4 c. extra-virgin olive oil
6 garlic cloves, thinly sliced
1 tsp. celery seed
1 tsp. crushed red pepper flakes
2 tbsp. whole-grain mustard
2 lb. large easy-peel shrimp
2 lemons, 1 thinly sliced and 1 halved
Freshly ground black pepper
Chopped fresh chives, for serving
Combine oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until garlic is golden, sizzling, and fragrant, 2 to 4 minutes. Whisk in mustard and transfer to a bowl; cool completely.
Add shrimp and sliced lemon to oil mixture. Season with salt and black pepper; toss to coat. Refrigerate at least 15 minutes or up to 1 hour.
Heat grill to medium-high. Grill shrimp and lemon slices until lemons and shrimp are lightly charred and shrimp are just cooked through, 1 to 3 minutes per side.
To serve, transfer to a platter, sprinkle with chives, and squeeze lemon halves over top.
Don’t sleep on grilled shrimp (there will be ants everywhere and potentially a seagull or two). Try it with grilled veggies for an easy meal straight off... the barbie.