Featured Recipe
Garlic Shrimp Skewers Twist
By Kate
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Shrimp marinated in white wine swapped for dry vermouth and avocado oil replacing olive oil. Tossed with garlic, kosher salt and black pepper. Skewered alternating shrimp, zucchini, red onion, and cherry tomatoes. Grill indirect medium heat. Turn till shrimp pink, firm with slight char. Lemon zest finish. Parsley and flaky salt garnish optional. Timing tweaked. Marinate no more than 6 hours to prevent tough texture. Wooden skewers soaked. Visual and tactile doneness cues prioritized over clock.
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Prep:
15 min
Cook:
8 min
Total:
23 min
Serves:
4 servings
grilling
seafood
summer
quick meals
Introduction
Shrimp needs finesse or it turns rubber. Marinade matters more than you think. Swapping white wine for vermouth ups the aromatic game without overpowering shrimp. Avocado oil handles heat better. Marinating short window, never soak hours on end or you’ll pay in texture. Skewers soaking is not just tradition, critical or they burn and splinter your beautiful grill marks. Flip shrimp often, watch color changes closely. Touch them; they firm up as they cook. Garlic and vermouth create a sweet, sharp note that coasts over smoky charred zucchini and onion. Zest lemon last to wake everything up. Parsley and flaky salt boost bites with fresh crunch and herb punch if you want to layer complexity post-grill. Real grilling is watching, feeling, smelling every step.
Ingredients
About the ingredients
Use dry vermouth instead of white wine for a more complex umami note; avoid sweet or infused varieties. Avocado oil replaces olive oil to prevent smoking and adds a subtle nutty background. Fresh garlic smashed provides intense pungency compared to powder or minced garlic which bake off too fast. Kosher salt is ideal for controlling salting more evenly than table salt. Substitute zucchini here for yellow squash if preference or availability. Cherry tomatoes resist falling apart better than grape tomatoes on heat; they hold shape but still burst sweetly. If wooden skewers aren’t soaked, they ignite — soaking helps preserve their integrity. Parsley is optional but adds fresh herbal brightness after grilling. Flaky sea salt delivers a satisfying crunch without overwhelming.
Method
Technique Tips
Start by whisking marinade ingredients well; this ensures salt dissolves uniformly preventing spots of over-salting on shrimp. Marinate shrimp no more than 6 hours to avoid protein breakdown, which makes texture rubbery and off-balances flavors. Skewers must soak minimum 30 minutes when wooden, or switch to metal for easier grilling. Thread shrimp and veggies with slight spacing so heat circulates evenly, avoids steaming. Grill on indirect heat zone to prevent shrimp curdling or burning while getting gradual char. Flip skewers every 2-3 minutes to cook evenly. Visual cues over timers—shrimp turn opaque pink with firm elasticity when done, veer toward dry if overcooked. Adding lemon zest post-grill wakes up flavors without making shrimp mushy. Parsley garnish and flaky salt applied at end enhance crunch and freshness. Avoid piercing shrimp with sharp knife during prep to maintain juices. Clean and oil grill grate well before use to minimize sticking.
Chef's Notes
- 💡 Watch shrimp closely. Visual cues matter. Color shifts from gray to pink. Firm texture key. Timing isn’t everything.
- 💡 Use dry vermouth for sharp flavor. It elevates without overpowering. Avoid sweet varieties—balance is crucial.
- 💡 Zucchini swaps fine for yellow squash. Choose what’s on hand. Both are great options for this mix.
- 💡 Wooden skewers need soaking. Helps prevent burning. If you forget, use metal; no soaking, still effective.
- 💡 Flip shrimp regularly. Keeps cooking even. Don't overcook. Pull when they feel firm, pink but still tender.
Kitchen Wisdom
Can I use other oils?
Yes, grapeseed or peanut oils work well. They handle heat well. Avoid oils that smoke too easily.
What's the best marinating time?
30 minutes is good. No more than 6 hours. Longer can ruin texture; shrimp become rubbery.
What if I can’t find cherry tomatoes?
Grape tomatoes or bell peppers work as substitutes. Cherry is ideal but still use what’s available.
How do I store leftovers?
Store in airtight containers; refrigerate for 2-3 days. But shrimp do not freeze well; can become mushy.
