Grilled Shrimp with Garlic Marinade

Steak and shrimp were on the menu at a recent family get-together. Both were loved by all, but these shrimp were hands down everyone’s favorite. My mother-in-law was kind enough to share the recipe and I’m please to be able to share it with you!

Because shrimp cook so quickly, I can make them on an indoor grill pan in less time that it takes to get the outdoor grill ready, but feel free to grill them outside if you like.

Marinade shrimp for 30 minutes to 2 hours. Any longer than that will negitively effect the texture so keep that in mind.

Place the shrimp on skewers if you like, and grill for one to two minutes per side.

Tip: Properly cooked shrimp should end up shaped like the letter “C”. If you overcook them, they’ll resemble more of an “O” shape.

Super simple and really yummy. Enjoy!

Items used to make this recipe:

(affiliate links)

• microplane zester https://amzn.to/2FSQ1uS

• citrus juicer https://amzn.to/35PtDO1

• flat skewers https://amzn.to/3iOVWQn

• double grill pan https://amzn.to/2FIDyue

• single grill pan https://amzn.to/32ItppW

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Grilled Shrimp w/Garlic Marinade

makes 2 pounds

Printable Recipe

Ingredients

• 2 pounds uncooked large or jumbo shrimp, peeled and deveined (15-25 count per pound)

• 1/4 cup olive oil

• 1/4 cup freshly squeezed lemon juice (1-2 lemons)

• zest of 1 lemon

• 1/2 teaspoon kosher salt (I used Morton’s)

• 1/4 teaspoon freshly cracked black pepper

• 1 teaspoon Italian seasoning

• 2 teaspoons freshly minced garlic

• 1 tablespoon chopped fresh parsley (reserve 1 teaspoon for garnish)

Directions

1. In a large mixing bowl or gallon-size zipper bag, combine the olive oil, lemon juice, lemon zest, kosher salt, black pepper, Italian seasoning, minced garlic, and 2 teaspoons of the freshly chopped parsley.

2. Add the shrimp to the marinade and toss well to coat; cover with plastic wrap and rest in the refrigerator for between 30 and 120 minutes (no longer).

3. Place shrimp on skewers (if desired) and cook for 1-2 minutes per side on a preheated indoor grill pan (or outdoor grill); remove from heat and garnish with remaining 1 teaspoon freshly chopped parsley.

Pickled Green Beans

If you garden or shop your local farmer’s market, you probably have a lot of fresh green beans available this summer. We love to eat them fresh, or cook them a number of different ways - Sautéed with Garlicky Mushrooms, Southern-Style, and Asian-Inspired are some of our favorite recipe. Today I’m going to show you how to make delicious refrigerator pickled green beans. No special equipments or canning technique needed to make this simple recipe. Let me show you!

I like to start by trimming the stem end off of washed green beans. You don’t have to trim the stem ends, but I find they are not very palatable so away they go.

Place the trimmed green beans in a clean jar - any jar with a lid will do (for the recipe below, use a pint-size jar). Add the garlic, bay, coriander seeds, crushed red pepper flakes, and whole pepper corns to the jar as well.

Next, bring the pickling liquid (below) to a boil for 2 full minutes, then pour over the green beans, cover the jar, cool to room temperature, and refrigerate for at least 2 days before enjoying. These green bean pickles will last in the fridge for up to 6 months. Enjoy!

Items used to make this recipe:

(affiliate links)

• the knife shown https://amzn.to/3ggwKRx

• quart jars https://amzn.to/310kcHJ

• coriander seeds https://amzn.to/2Dh7f3V

• whole peppercorns https://amzn.to/2XauZO9

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Easy Pickled Green Beans

makes 1 pint

Printable Recipe

Ingredients

• 6 ounces fresh green beans, washed and trimmed to fit in jar

• 1 clove garlic, peeled and cut into 4 wedges

• 1 dried bay leaf

• 1/2 teaspoon coriander seeds

• 1/4 teaspoon crushed red pepper flakes

• 8 whole black peppercorns

Pickling Liquid:

• 1/2 cup apple cider vinegar

• 1/2 cup white wine

• 1/2 cup water

• 1 tablespoon granulated sugar

• 1 teaspoon fine salt

Directions

• In a pint-size jar, place the trimmed green beans, garlic, bay leaf, coriander seeds, crushed red pepper flakes, and whole pepper corns.

• In a small, non-reactive saucepan, heat the vinegar, water, wine, sugar, and salt until it boils; boil for 2 minutes, then remove from the heat.

• Pour hot pickling liquid over green beans. If liquid doesn’t cover green beans, top off with boiling water; cover jar and allow to cool before storing in refrigerator for a minimum of 2 days before eating.

Notes

• Keep refrigerated - unopened jars can be refrigerated for up to 6 months.

• Fresh wax beans may be substituted.