Grilled Shrimp Perfecto

Grilled shrimp is the easiest thing in the world. To date, we would brush shrimp with some butter (actually, we use Earth Balance) and garlic and sprinkle some Tony’s seasoning on top. Then we’d skewer them (dampen bamboo skewers first) and toss them on the grill for a couple minutes. Easy and always good. 25 years of happy shrimp eating.

THEN THINGS CHANGED.

Ingredients

Half a pound of shrimp. We use Royal Reds or Canaveral Whites, these are fairly large, but not jumbo. Half a pound gives us a dozen.

Blood orange olive oil

Black cherry balsamic vinegar

Cayenne pepper

Two bamboo skewers (soak them first. I just put them in a tall glass and rotate for several minutes)

Directions

Clean shrimp and put in a bowl. Add about a tablespoon of the olive oil and the vinegar. All the flavor is in these two specific items, if you vary…you are on your own. Sprinkle on some cayenne to taste. Mix and let rest at least 10 minutes.

Skewer six up, grill over medium heat for a minute or two on each side, depending on grill temp. Don’t overcook. Absolutely don’t burn.

The combination of the olive oil and the balsamic are great. The ‘brightness’ of the balsamic replaces any need for salt and the cayenne gives it a nice, but subtle, edge.