Sage Shrimp Grilled
Large Tiger shrimp on the BBQ with this garlic sage marinade make a terrific appetizer or main course.
3 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
2 tsp finely chopped fresh sage or 3/4 tsp dried sage
sea salt and freshly ground pepper
Remove shells from shrimp and rinse thoroughly in cold water. Put all of the shrimp in a bowl of ice water with 2 tbsp of sea salt and let it stand for about 15 minutes. Drain and dry on paper towels.
Combine the oil, sage, shrimp and garlic in a bowl and cover it. A freezer bags works just as well. Let it marinate in your fridge for at least 3 hours. Turn it from time to time to let the marinade cover all of the shrimp.
Fire up your grill and take your shrimp out of the fridge. Place the shrimp on metal skewers and brush with the marinade (skewers will prevent the shrimp from slipping through your grill but aren't necessary).
Place the skewers on the grill and cook for about 2 minutes per side. Make sure your heat isn't too high. Flip the shrimp over, brush with the marinade and cook for another minute. You want the outside to appear crispy and charred.
Add some salt and pepper to taste and serve immediately while the shrimp is hot.
15 minutes prep | 5 minutes cooking | Serves 4