Grilled Ouzo Shrimp

I’m a grillin’ fiend these days. The weather is warm and I have been using the stove as little as possible lately.

One of the recipes that I have tried recently which has been transferred into my “must repeat” file for this summer is Grilled Ouzo Shrimp, found in Cuisine at Home magazine.

Because I didn’t have ouzo, I used Sambucca (an anise liquor). I bought this, oh, maybe 20 years ago and over the years have slowly used it for one thing or another. When I was getting the recipe ingredients together I was happy to note that there was only just enough liquor to make the marinade. After it was gone, I would have some more room in the cabinet. I didn’t realize how much we would like this shrimp recipe and, as a result, I now have to buy more.

Easy, easy, easy prep—mix a few ingredients together (only two require any work, and that’s mincing garlic and thyme), add the shrimp, marinate for a half hour, skewer, and grill. These turned out to be absolutely delicious, tender with a pleasantly sweetish flavor that we both enjoyed very much.

I didn’t have cherry tomatoes, and used small tomatoes which I halved and skewered separately. As a side, I made an orzo, vegetable, and feta salad which complimented the shrimp perfectly. Again, this will definitely be a repeater this summer!

Grilled Ouzo Shrimp

Don’t marinate the shrimp longer than 30 minutes. The citrus juice in the marinade will literally cook the shrimp, making them rubbery.
Makes 10 skewers.

1/2 cup extra-virgin olive oil
1/2 cup ouzo or anise liqueur
1/2 cup honey
1/4 cup fresh lemon juice
1/4 cup minced garlic
2 tsp. red pepper flakes
2 tsp. chopped fresh thyme
2 lbs. jumbo shrimp, peeled and deveined
Cherry tomatoes (Note: Be sure the tomatoes aren’t larger than the shrimp. Otherwise, the shrimp won’t come in contact with the grill.)

Whisk together oil, ouzo, honey, lemon juice, garlic, pepper flakes, and thyme in a bowl.

Add shrimp, cover and marinate 30 minutes in the refrigerator.

Preheat grill to medium-high.

Thread shrimp and tomatoes onto skewers; grill until shrimp are cook through, about 15 minutes.

Cuisine at Home Issue 75