Shrimp on the grill is an easy solution to feeding large amounts of people during a get-together or holiday, such as Memorial Day. Shrimp in moderation is not bad for your health. Shrimp provide an excellent source of protein and selenium. They also are a good source of vitamin B12, iron, phosphorus, omega-3 fatty acids, niacin, zinc, copper and magnesium. Large shrimp, when grilled, tend to get tough. For the purposes of this grill recipe, it's recommended to use medium size shrimp.
4 lbs. uncooked medium shrimp, peeled, deveined
1/2 cup olive oil
2 tablespoons minced garlic
1 cup dried seasoned breadcrumbs
1/2 cup chopped fresh parsley
32 10- to 12-inch-long wooden skewers, soaked in water 30 minutes
Combine and stir shrimp, oil and garlic in large bowl.
Add breadcrumbs and parsley and toss until shrimp are evenly coated.
Sprinkle shrimp with salt and pepper.
Thread shrimp on skewers and place skewers on 2 plates.
Cover with plastic wrap and refrigerate up to 3 hours.
Preheat grill to medium-high heat. Grill shrimp until just opaque in center and coating begins to brown, about 4 minutes.
Transfer shrimp skewers to platter.
Garnish with lemon wedges and serve.
This information has been approved by Clinical Nutrition Services (May 2010). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.