Grilled Roasted Garlic Shrimp Skewers (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 pound large shrimp, peeled, de-veined and tails removed (about 40 shrimp) |
salt and freshly ground black pepper |
1 cup roasted garlic salad dressing |
2 teaspoons lemon juice |
1 teaspoon italian seasoning |
canola oil, for grilling |
one 5-ounce package baby arugula |
2 plum tomatoes, diced |
1 lemon, cut into wedges |
special equipment: 8 to 10-inch bamboo skewers, soaked in water for 30 minutes |
Directions:
1. Thread the shrimp through the skewers at two points, through the neck and tail portion. If you compare the shape of the shrimp to the letter C the skewer should go through both the top and bottom section of the C . You should have 5 shrimp per skewer. Place into a 9 by 13-inch baking dish and sprinkle with a bit of salt and pepper.
2. In a medium bowl, combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoons of the salad dressing mixture. Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with the dressing. Let sit in the refrigerator for 5 minutes or up to 30 minutes.
3. Preheat a grill or grill pan over medium-high heat.
4. Brush the grill grates with a paper towel that has been soaked in canola oil. Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side.
5. While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates. Place 2 of the shrimp skewers on each plate. Serve with a lemon wedge on the side.
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