Maple Garlic Shrimp
I've been experimenting a lot on the grill. It just adds so much flavor. It's so easy if you're already grilling, to throw a whole bulb of garlic on there. Even if you're baking you could roast a garlic on the side of your baking sheet or spare rack in the oven. We had a bunch of roasted garlic leftover and wanted to find a way to incorporate it into our next craving for shrimp. So I came up with this. It mixes best with roasted garlic, but you could also use fresh garlic for a sharper flavor.
The hint of sweetness in this sauce complements the shrimps natural sweetness. This is a perfect New England summer grill dish- using your local maple syrup ( and admittedly not so local shrimp). This sauce could also be used in many other seafood dishes- salmon, white fish, or other shellfish!
1 bulb of garlic (yup, the whole thing!)
1 tablespoon honey
1/2 Lemon, juiced
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp red pepper flakes
1 lbs medium shrimp, peeled
Grill or grill pan with grates
Metal or wood skewers soaked in water overnight*
(*You can also grill the shrimp without skewers as long as they are large enough to not fall through your grill grates.)
Place the whole bulb of garlic on the grill on medium high heat for 20 minutes, or in the oven at 400 for 30 minutes. Cook until garlic are soft and mushy. If you're grilling a few times a week plan to do this for your first grill session that week then use the garlic on the shrimp the next session. You could store this in the fridge for up to 1 week as well. If you're using wood skewers, make sure you soak them in water while doing this step.
Once garlic is cool, squeeze or peel out each individual clove's contents in to a small bowl, removing the fibrous inedible outsides. Mash garlic well on sides of bowl with fork until forms a paste. If using raw garlic, chop finely or blend in food processor.
Add all remaining ingredients except shrimp into bowl. Mix well with fork or whisk for about 1 minute.
If using skewers-Grab shrimp one at a time, and place on skewer starting with head, piercing again through tail. This helps prevent them from flipping on the skewer.
Drizzle sauce over skewered shrimp and let sit for about 10 minutes.
Meanwhile heat your grill to medium high. Once heated, place shrimp on grill and cook for 3-4 minutes each side, adjusting heat for desired crispiness.
Remove from heat, let cool, and remove shrimp from skewer. Serve with other grilled vegetables-see grilled eggplant recipe! for a Mediterranean feel.
Mindy Campbell, MS, RD, LDN