Grilled Roasted Garlic Shrimp Skewers

Name: Grilled Roasted Garlic Shrimp Skewers
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams package baby arugula; 4 servings Canola oil, for grilling; 1 teaspoon Italian seasoning; 1 lemon, cut into wedges; 2 teaspoons lemon juice; 2 plum tomatoes, diced; 237 milliliters roasted garlic salad dressing; 4 servings Salt and freshly ground black pepper; 454 grams shrimp, peeled, de-veined and tails removed (about 40 shrimp)

If you want to add more gluten free, dairy free, fodmap friendly, and pescatarian recipes to your recipe box, Grilled Roasted Garlic Shrimp Skewers might be a recipe you should try. This recipe covers 16% of your daily requirements of vitamins and minerals. This main course has 386 calories, 25g of protein, and 27g of fat per serving. This recipe serves 4. The Fourth Of July will be even more special with this recipe. A mixture of baby arugula, lemon, roasted garlic salad dressing, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Watch how to make this recipe.

Special equipment: 8 to 10-inch bamboo skewers, soaked in water for 30 minutes

Ingredients you will need

Water

Equipment you will use

Skewers

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.

Ingredients you will need

Shrimp

Equipment you will use

Skewers

Place into a 9 by 13-inch baking dish and sprinkle with a bit of salt and pepper.

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Salt And Pepper

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Baking Pan

In a medium bowl, combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoons of the salad dressing mixture.

Ingredients you will need

Italian Seasoning

Roasted Garlic

Salad Dressing

Lemon Juice

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Bowl

Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with the dressing.

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Shrimp

Let sit in the refrigerator for 5 minutes or up to 30 minutes.

Preheat a grill or grill pan over medium-high heat.

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Grill Pan

Grill

Brush the grill grates with a paper towel that has been soaked in canola oil.

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Canola Oil

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Paper Towels

Grill

Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side.

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Shrimp

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Skewers

Grill

While the shrimp are grilling, combine the arugula and tomatoes in a large bowl.

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Tomato

Arugula

Shrimp

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Bowl

Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates.

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Salt And Pepper

Arugula

Place 2 of the shrimp skewers on each plate.

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Shrimp

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Skewers

Serve with a lemon wedge on the side.

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Lemon Wedge

Equipment

Ingredients

Servings:

142grams

package baby arugula 4servings

Canola oil, for grilling 1teaspoon

Italian seasoning 1

lemon, cut into wedges 2teaspoons

lemon juice 2

plum tomatoes, diced 237milliliters

roasted garlic salad dressing 4servings

Salt and freshly ground black pepper 454grams

shrimp, peeled, de-veined and tails removed (about 40 shrimp)

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Shrimp works really well with Sauvignon Blanc, Riesling, and Pinot Grigio. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Peju Winery Napa Valley Sauvignon Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.

Peju Winery Napa Valley Sauvignon Blanc

This Sauvignon Blanc jumps out of the glass—pineapple, passion fruit, grapefruit and lychee are all very prominent on the nose. The palate offers more lush fruit and bright acidity with notes of creamy lemon tart, guava and apricot with a fresh, clean finish.