JeanMarie Brownson: Brighten up dreary days with herbed lemon shrimp skewers

JeanMarie Brownson, Tribune Content Agency on Feb 6, 2023

1. Use a Microplane zester-grater to finely grate the lemon rind (yellow portion only) into a bowl. (Alternatively, remove the yellow portion of the lemon rind with a vegetable peeler and mince it very finely.) Cut the lemon in half, remove seeds with the tip of a knife and squeeze juice into the bowl. Stir in oil, shallots, garlic, dill and mint. Season with salt and pepper.

2. Pat shrimp dry. Skewer shrimp onto 6 skewers using about 8 shrimp per skewer. Try to keep shrimp flat while skewering. Place skewers in a single layer on a rimmed baking sheet or platter. Spoon lemon and oil mixture over the shrimp turning to coat them on all sides. Leave at room temperature while you prepare the grill or refrigerate covered for several hours.

3. Prepare a charcoal grill or preheat a gas grill to medium high (grill temperature should be about 375 degrees). Heat the grill cooking grate for at least 5 minutes.

4. Spray shrimp with vegetable cooking spray. Place skewers (along with any marinade that clings to shrimp) directly over heat on grill. Cover grill and cook without turning for 3 minutes. Flip skewers. Cover grill and cook until shrimp turn pink and nearly firm when pressed, 1 1/2 to 2 minutes more.

5. Remove skewers to a serving platter. Serve hot or at room temperature garnished with lemon slices and fresh herb sprigs.

BROILER VARIATION: For broiled shrimp, broil skewers on a perforated broiler pan, turning every minute, until pink and nearly form when pressed, 3 to 4 minutes. OR, mix shrimp with lemon and oil mixture in a bowl to coat well. Arrange shrimp in a single, uncrowded layer on a rimmed sheet pan. Preheat the broiler to medium-high. Broil shrimp, 6 to 8 inches from heat source, stirring every minute, 3 to 4 minutes.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)