Monday, November 10, 2008

Grilled Shrimp with Tomato Bacon Relish

This is one of my favorite shrimp recipes of all time. Tonight, it's whats for dinner! I love how much flavor the bacon and tomato add to the shrimp! It's also really easy, and therefor perfect for a case of the Monday night lazies.

Shrimp Recipe from Lobster Gram

  • 1 pound 21–25 shrimp
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1/4 pound bacon
  • 1/2 cup minced onion
  • 1 cup fresh corn kernels
  • 1/2 cup diced tomatoes
  • Salt and pepper
  • Skewers
Recipe Directions
Rinse shrimp and pat dry with paper towels. Leave tails intact and put in a medium bowl with olive oil, garlic, salt and fresh pepper to taste. Marinate for at least 30 minutes at room temperature or up to 48 hours in the refrigerator. To make relish: Cut bacon in small pieces and cook in frying pan over medium heat until crisp. Remove bacon to paper towels to drain. Drain all but 2–3 teaspoons of bacon grease from the pan. Fry minced onion in the bacon pan over medium heat until soft but not browned, about 5 minutes. Add corn and continue to cook for about 3 minutes more. Remove from heat and add tomatoes, bacon, and salt and pepper to taste. Can be prepared and refrigerated up to 24 hours ahead. To grill shrimp: Preheat grill to medium high. Soak bamboo skewers for 30 minutes. Skewer shrimp in the shape of a "P". Grill shrimp until pink and no longer opaque—about 4–5 minutes total time. Move frequently to prevent sticking and burning. Spoon relish onto each skewer.
Source:Grilled Shrimp Recipe