Poslfit Recipes: Grilled Shrimp

¼ t ground black pepper

¼ t cayenne pepper

¼ t smoked paprika

½ t salt

3 cloves garlic, crushed

1 lime, juice thereof

¼ c minced fresh parsley

½ c vegetable oil

1 lb. shrimp, 16–20/pound size, peeled and deveined

I improvised the recipe when I needed to grill dinner in Wasaga Beach sometime around 2010, based on what was available at the local supermarket. We continue to use it weekly.

If you discover after you marinate the shrimp, but before you skewer it, that your grill is out of commission, the shrimp taste fine sauteed too. Ask me how I know this.

Add all the ingredients except the shrimp to a nonreactive container (I use a glass 2- or 4-cup measuring cup), mix thoroughly.

Add the shrimp. Let stand at room temperature for 30–60 minutes.

Preheat your grill to about 400°F.

Skewer the shrimp while the grill is heating up, shaking off excess marinade.

Cook shrimp approximately two minutes on each side, until they lose their transparency and start to show grill marks. Do not overcook; serve immediately with Nam Jim Seafood Sauce, or on their own.