Easy Summer Dinner with Shrimp Kabobs

DEBORAH CROMBIE: It's that time of year, when you want the easiest, fastest, lightest dinner possible--and what fits the bill better than grilled shrimp kabobs?

 

Here's a little recipe I made up as I want along the other night. It was SO GOOD!

I have usually used some citrus juice when marinating shrimp, but I read recently that you should only add that last, as it pre-cooks the shrimp and can make it tough.

So here's what I used:

 

1 lb large shrimp, cleaned and dried really well

1/2 cup extra virgin olive oil

Zest of 2 lemons

2 cloves minced garlic

1 tsp oregano

1 tsp smoked paprika

1/2 tsp coriander

a pinch red pepper flakes

 

Mix the ingredients well

Season dried shrimp all over with sea salt, toss well in marinade and refrigerate for at least half an hour.

Meanwhile soak a dozen wooden skewers in cold water.

Heat gas or charcoal grill to 400 F

When shrimp has marinated, thread onto skewers. Oil the grill grates and grill shrimp skewers a minute or two per side, just until the shrimp is no longer translucent. 

This is the tricky part, because it really is that fast. You have to take it off before you think it's quite done, because it keeps cooking, and if you overcook shrimp it will turn into rubber!

With the shrimp, I served steamed brown rice and grilled baby bok choy with a lime miso vinaigrette , a recipe from Mark Bittman's How to Grill Everything. That recipe was so delicious! I used the dressing on the cooked shrimp and the rice, and it is definitely going in my keeper file.

For dessert, what else but

We only have a week left of peach season here, so I could eat peaches three times a day!

REDS and readers, share you fave easy-peasy summer dinners!