Firecracker Shrimp

It's only the first part of June and our days here in the Pacific Northwest are gloriously long with the sun is setting after 9 PM. Pretty soon, it will be as much as an hour later, but right now, it's easy to postpone dinner while we enjoy the beautiful evenings. When I'm finally ready to make dinner, it's nice to have something as simple as Firecracker Shrimp to throw on the grill. We're eating in less than 10 minutes! Furthermore … if you don't want to fire up the grill, the shrimp is just as easily seared in a hot skillet on the stove.

1. First of all, because it's got some spicy flavorings such as garlic, ginger, and red pepper flakes! They don't make the shrimp intolerably spicy to eat, but give enough of a hint of heat to make you appreciate it. And of course, it's your kitchen ... if you want more spice, you should definitely add it.
2. You can thread the shrimp on skewers making them look like 4th of July sparklers!

Always wild shrimp! I like to buy it already peeled and deveined. I don't mind peeling it and deveining it myself, but my hands always itch after. Besides, paying someone else to do that job makes this meal that much more convenient!

Toss the shrimp with the oil, garlic, ginger, red pepper flakes, and salt till they are coated. If you're ready to grill, go ahead and do it. However, you can toss ahead of time (and even skewer!) and let them hang out in the fridge for a while.

When you're ready, thread four or five shrimp onto each skewer. I use metal skewers and they hold five comfortably, but if you use bamboo skewers, you might only be able to fit four. AND … if you use bamboo skewers, be sure to soak them for a minimum of 30 minutes (and all day if you remember ahead of time!) to keep them from burning on the grill.

I often soak a package of bamboo skewers for 12-24 hours submerged under the water with something heavier on top (like another dish filled with water). Then I take them out, put them in a freezer storage bag, and store them in the freezer immediately. When I'm ready to cook, I take them out, skewer the meat immediately, and they go right on to the grill! Easy Peasy!

Fire that grill up hot and it will only take 2-3 minutes per side. If I'm sauteeing vegetables, I will usually put a cast iron skillet on the grill as well. I start the vegetables before the shrimp because they usually take a bit longer. Unless it's zucchini … then it's a split second! It all comes together so easily and before you know it, you're tucking into spicy shrimp, baptized with fresh lemon juice, sprinkled with parsley.

Is there a better summer evening?! I'd love to hear about YOUR summer evenings … especially if you try Firecracker Shrimp!

• Cilantro Lime Shrimp with Poblano Sauce
• Roasted Shrimp-Stuffed Poblanos