This is a pretty easy recipe for when you’re just feeling like making something quick. Just throw it in the fridge to marinate around lunch time and it’ll be good to throw on the grill by dinner time. If you’ve got guests, they’ll never know it took about 10 minutes of total effort.
16 Jumbo Shrimp (shell on, vein removed)
1/2 Cup Olive Oil
1/2 Cup Red Wine (use the same wine you’re gonna be drinking)
1/2 Cup Parsley, Chopped
5 Cloves Garlic, Minced (add more if your’e feeling adventurous)
4 Hot Chili Peppers for kick (if you’re so inclined)
Give the chili peppers a few slices, and mix with the other ingredients to make the marinade to pour over the shrimp. It works best for me in a ziplock bag, which I keep in the fridge for about 6 hours.
Shrimp cook very quickly, so just before you’re ready to eat, throw them on the Weber grill with the shells on, turning once until they’re pink. Delicious.
Grill on! This serves 4, or two really hungry guys.
