Herby marinade with grilled shrimp skewers
Brian Lagerstrom · ♥ 12.5K likes · 355.5K views · 12 min video
Read about shrimp in the BrightCulinary Book
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Ingredients
Method
Techniques
- 15 g basil
- 5 g rosemary
- 25 g parsley
- 3 cloves garlic cloves
- 5 g salt
- 10 g sugar
- 2 g oregano
- 40 g water
- 75 g neutral oil
- 25 g Dijon mustard
- 10 g lemon zest
Blend basil, rosemary, parsley leaves, garlic, salt, sugar, oregano, water, neutral oil, Dijon mustard and lemon zest.
Blend on high no more than about 20 seconds; blade friction heats the marinade and turns it brown.
- 2 lb shrimp
By hand: chop the herbs with the salt until very finely minced, grate the lemon zest and garlic on a microplane, chop them in, then stir in mustard, oil, water, sugar and oregano.
- 5 g salt
Salt the shrimp at one teaspoon or five grams per pound and set a 10 minute timer; season the meat and the marinade independently so neither gets too salty.
Add three to four spoonfuls, about half the marinade, and toss until well coated but not soaked; save the rest as sauce or freeze it.
Soak about eight wooden skewers 10 to 15 minutes and thread four shrimp on each, through the tail and the thicker top.
Oil very hot grates with pan spray or an olive-oiled paper towel and grill the skewers three minutes on the first side, then two on the back, pulling at medium or about 130F internal.
Indoors: preheat a nonstick pan over medium, cook eight to twelve shrimp two to three minutes a side, keeping them moving because the sugar in the marinade can burn.