Great for the summer, but delicious any time of the year, this simple grilled shrimp recipe is bursting with flavor. The brightness of the lemon peel, the buttery flavor of the garlic, and the citrusy IPA seasoning combine into a mouthwatering experience.
The trick to this recipe, and really any shrimp recipe, is to be super careful not to overcook the shrimp. But you also want good browning on the shrimp to maximize the flavor. What that means is a hot fire, and working quickly! We like to cook these on bamboo skewers for easy grilling, and have found that threading the shrimp onto two parallel skewers works best to keep them from spinning on you. Soak the skewers to prevent them from catching on fire. You’ll be cooking these hot!
- 1 lb shrimp, 21-25 count, peeled and deveined, tails on
- 2 Tbsp oil of choice
- Zest from 1 lemon
- 3 cloves garlic (pressed through garlic press or very finely minced)
- 1 Tbsp Dizzy Pig IPA Hop-infused seasoning (enough to lightly coat shrimp)