Grilled Shrimp in Snowy Denver

It’s only early October, but that didn’t stop the snow from falling on Friday night in Denver, Colorado. The locals called it frost, but this East Coaster called it snowfall.

My super-organized sister-in-law Sara keeps a binder full of  favorite family recipes. It’s a system that works much better than cramming cut-out recipes into cookbook pages, as I tend to do. During our weekend visit, Sara prepared this yummy Orange Thyme Shrimp dish that was thoroughly enjoyed by kids of all ages. She marinated large shrimp in a mixture of orange juice, orange zest, minced garlic, fresh thyme and olive oil. Then threaded the shrimp on wooden skewers, ready for the grill.

Tails in a row: Orange Thyme Grilled Shrimp

Brother-in-law Mark grilled the shrimp to perfection. Note the engineer’s attention to detail in that all tails are pointing in the same direction. 2-3 minutes per side should do it (much internal debate on cooking time).

The grilled shrimp were served on a bed of orzo (or substitute your grain of choice, like Freekeh), with peas on the side to round out the meal. Thanks again to Sara and Mark for a fabulous visit!

Comments

  1. I especially relate to your comment about stuffing recipe cutouts into cookbooks. I thought I was the only one! I keep telling myself that some day I will switch to a binder. For a recipe like this orange thyme shrimp, it might be worth it.

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