40 Knots Shrimp Kabobs
All hands on deck for the freshest dinner plans, 40 Knot's Shrimp Kebabs are grilled to perfection and always sustainably sourced.
Ingredients:
- ⅓ cup Food Club Extra Virgin Olive Oil
- 4 garlic cloves, minced
- ¼ cup chopped parsley
- 1 tsp. Barrel & Branch Oregano
- 1 tsp. Barrel & Branch Paprika
- ½ tsp. Barrel & Branch Coriander
- ½ tsp. Barrel & Branch Red Pepper Flakes
Shrimp
- 2 lbs. 40 Knots Shrimp, peeled and deveined
- Barrel & Branch Kosher Salt, to taste
Instructions:
Mix all seasonings in a bowl, saving 2 Tbsp. of the mixture in a separate bowl, reserving for later.
Prepare shrimp and pat dry with a towel. Begin seasoning with salt. Place shrimp in the seasoning bowl and mix well until the shrimp are covered.
Allow the seasoned shrimp mixture to rest in the fridge for about 20 minutes, covered.
Take the shrimp and skewer, allowing room at the top and bottom for handling. About 4 large shrimp will fit on one skewer.
Heat a dry skillet over medium-high heat and cook each skewer for about 3 minutes on each side.
Once the skewers have cooked and the shrimp is firm and pink, plate and sprinkle with the reserved seasonings. Enjoy!
Tip: If your skewers are bamboo, soak in water before grilling.