Peel & Eat shrimp always takes me somewhere warm and somewhere along the beach. I spend those long Minnesota winters imagining myself eating fresh shrimp in between sips of a salty corona and white sand beneath my toes. Winter is long gone, but I have yet to see the ocean so I can only think of the next best thing.
I’ve had some amazing salt & pepper shrimp before so that is where I wanted to go with this. So flavorful that cocktail sauce isn’t even given a thought. The marinade is simply olive oil, salt & pepper and then the shrimp were grilled, making them so good and so reminiscent of the beach that I could almost feel the sand beneath my toes.
Peel & Eat Shrimp - 2 servings
- 1 lb peel-on jumbo shrimp
- 1 Tbsp olive oil
- salt & pepper
Toss shrimp with olive oil and salt & pepper. Heat grill to medium-high. Place shrimp on grill and grill for about 3 minutes per side until shrimp is cooked through. Grind a little more pepper on if desired.