Grilled shrimp is marinated in a chili lime garlic sauce then cooked on the grill for an easy recipe made in 30 minutes!

Yay!!  My first dinner post!! So unfortunately my roomie Nick is moving back to Boston on Tuesday, but fortunately that gave us a great excuse to plan a little going-away dinner for him this weekend that involved surf-and-turf!

Now if you would have asked me 5 years ago what surf-and-turf was I would have probably said some sort of exercise but after venturing in to the seafood world about 3 years ago… yes New Years Day 2009 was my first time to eat anything out of the water IN MY LIFE!  No salmon, no shrimp, no lobster, not even my favorite… crab until this fateful day in 2009! I don’t know how I lived before crab legs, lobster rolls and one of my favorite  things I’ve ever made… Chili-Lime-Garlic Grilled Shrimp!

Now there’s still that fishy (get it, fishy, haha) story out there that my parents always try to tell me about how I ate fish sticks from Hardee’s when I was about 9 years old because I thought they were chicken strips, but all the same, for the purpose of this post we’ll say my first fish experience was in 2009 (besides I don’t know if you can consider fish sticks from Hardee’s really fish!)

Back to the dinner…so, as soon as the boys (my two roommates) decided on surf-and-turf for dinner I knew I had to make these grilled shrimp.  I made them once before on Father’s Day this year and they were to-die-for!

Ingredients (serves 4)

• 2 garlic cloves, minced
• 1 tbsp brown sugar
• 3 tbsp soy sauce
• 1 tsp chili powder
• juice of 1 lime
• 1/2 tsp red pepper flakes
• 2 tsp olive oil
• 15-20 large shrimp (peeled & deveined)

Place all of the above ingredients, except the shrimp, in a medium bowl and whisk to combine.

Add the shrimp and toss to coat. Place in the refrigerator to marinate for 15 minutes.

Grill the shrimp for app. 3 minutes on each side.

They can also be grilled indoors in a cast iron skillet.

Now these little shrimpies are ready to come off the grill and get in my belly!

I finished off the meal by throwing in the leftover creamy orzo from Wednesdays lunch with some crispy veggies and some grilled corn on the cob and we had a serious feast going on!

Fast forward almost 4 years later to April 2015, and I made this Cilantro Lime Pesto Risotto, then topped it with this shrimp, so delicious!

♦ Gluten Free Option: Substitute gluten-free soy sauce to make this recipe gluten-free.

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