Grilled or Sautéed Shrimp
Ingredients
Instructions
  1. For grilled: Peel, leaving tip of tail in place, devein, rinse, and pat dry shrimp. In a large bowl sprinkle with salt and pepper. Add minced garlic and 1 TB or so of melted coconut oil. Toss. Thread onto skewers and grill for 5 minutes or so. They will become more pink and curl up when cooked. Avoid overcooking or they will be chewy and dry.
  2. For Sauteed: Follow same prep instructions above, removing tail completely if desired. Heat pan over med high heat with a pat of butter or coconut oil. Careful not to burn your butter. Throw in the shrimp and toss for 5 minutes or so until shrimp become more pink and curl up. Again, avoid overcooking. I LOVE shrimp. Peeling, deveining, and washing shrimp? Not so much. I rarely have time to tolerate all that these days. I buy frozen already peeled shrimp and although fresh is unarguably better tasting, frozen can be delicious as well. Trader Joe’s has an Argentinian Red Shrimp in their freezer section that is divine and well priced.