Roman Shrimp Skewers

I’m on Day 4 of a more stringent intake than *normal* and this has been one of my favorite meals so far. See my Roasted Brussels Sprouts recipe to snag some of those beauties, too!

TIPS: If you use wood skewers, soak them in warm water for at least 20 mins prior to use to minimize burning while on grill. 

I had originally thought I’d post my marinades under Condiments | *From Scratch* Ingredients, but I can’t seem to resist showcasing all the shrimp enjoyment. 

Really, these marinades are great on so many types of mains:

 Beef

 Chicken

 Fish

 Pork

 Shrimp

 Tofu

 What will YOU marinate in this one… Or:

• the Fajita one
• the Lemon Basil one
• the Modena one, or
• the Teriyaki one??? 

Roman Shrimp Skewers Recipe

Ingredients

• 1 lb large shrimp, peeled & deveined w/ tail off
• 1/4 cup extra virgin olive oil (EVOO) [+ 1 Tbsp if pan-searing instead of BBQ’g]
• 1 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 2 tsp dried parsley
• 1 tsp minced garlic
• 1 tsp Nearly Italian Seasoning
• 1 tsp crushed red pepper
• 1 tsp dried basil
• 8 skewers

BBQ Directions

1. In a gallon-size Ziploc bag or large, shallow bowl (with a lid or cling wrap), toss 1 lb deveined/tail off shrimp with 1/4 cup EVOO, 1 Tbsp apple cider vinegar, 1 Tbsp lemon juice, 2 tsp dried parsley, 1 tsp minced garlic, 1 tsp Nearly Italian Seasoning, 1 tsp crushed red pepper, and 1 tsp dried basil.
2. Transfer sealed bag (or covered dish) to fridge to marinate for 15 – 30 mins.
3. Heat BBQ grill to medium heat.
4. Thread 1 lb marinated shrimp onto skewers.
5. Grill skewered shrimp on both sides for about 6 – 8 mins total, until shrimp is opaque and fully cooked.

Pan-Sear Directions

1. In a gallon-size Ziploc bag or large, shallow bowl (with a lid or cling wrap), toss 1 lb deveined/tail off shrimp with 1/4 cup EVOO, 1 Tbsp apple cider vinegar, 1 Tbsp lemon juice, 2 tsp dried parsley, 1 tsp minced garlic, 1 tsp Nearly Italian Seasoning, 1 tsp crushed red pepper, and 1 tsp dried basil.
2. Transfer sealed bag (or covered dish) to fridge to marinate for 15 – 30 mins.
3. Heat 1 Tbsp EVOO (this is in addition to EVOO called for in ingredients) in large skillet over high heat on stovetop, until smoking.
4. Add marinated shrimp to pan, in single layer, and cook until edges turn pink (about 1 min).
5. Stir/flip shrimp and cook for about 30 secs more, until all shrimp is opaque except for the centers.
6. Cover skillet, and let shrimp stand for 1 min, until cooked through.

NOTE: Some of the below Nutrition Facts numbers are elevated as all marinade is included in the data, when – in reality – you won’t be consuming most of the marinade.

Nutrition Facts
Servings: 4
Amount per serving	3 oz cooked shrimp
Calories	112
% Daily Value*
Total Fat 4.5g	6%
Saturated Fat 0.5g	3%
Cholesterol 165mg	55%
Sodium 190mg	8%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Added Sugars 0g
Protein 18g
Vitamin D 0mcg	0%
Calcium 50mg	4%
Iron 0.2mg	1%
Potassium 100mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#HighProtein #Keto #LowCarb #LowFat #Paleo #Whole30 #BBQ