Grilled garlic shrimp is a delicious recipe that combines intense flavors and traditional outdoor cooking techniques. Originating from coastal cuisine, this preparation is very popular in countries with access to the sea, such as Mexico, Colombia, and Chile. In some Latin American countries, it may be found under similar names like "grilled shrimp with garlic" or simply "barbecued garlic shrimp." This recipe highlights the freshness of the seafood and the potent aroma of garlic, fusing simple ingredients that result in an exquisite and flavorful traditional dish.
In addition to its coastal origin, grilled garlic shrimp reflects the Spanish influence on Latin American cuisine, where the use of garlic and white wine in marinades adds a sophisticated touch. Preparing them on skewers facilitates even cooking over the coals, maintaining the shrimp's juiciness and flavor. It is an ideal dish to share at family gatherings or outdoor events, evoking the warmth and tradition of home cooking.
How to Prepare Grilled Garlic Shrimp
To begin, melt butter in a large, heavy skillet over medium-low heat. Add 12 chopped green onions and garlic, and sauté for 3 minutes until fragrant and tender. Then, incorporate white wine and simmer for 15 minutes, stirring occasionally so the flavors blend well.
Add fresh lemon juice and season to taste with pepper. Transfer this mixture to a large bowl and let it cool. Meanwhile, cut the shrimp along the back through the shell without peeling them, and remove the veins to ensure a better texture and flavor.
Add the shrimp and a cup of fresh parsley to the garlic and wine mixture, and mix well, making sure the shrimp are completely coated with the marinade. Cover the bowl and refrigerate for 6 hours, turning occasionally so they marinate evenly.
Prepare the grill for cooking. Remove the shrimp from the marinade and thread two shrimp onto each bamboo skewer. Transfer the remaining marinade to a medium saucepan and cook over medium heat until it thickens, stirring occasionally for about 12 minutes.
Strain the marinade through a sieve, pressing firmly to extract all the liquid and aromatic solids. Season the marinade with hot sauce and salt to taste, and serve in eight small ramekins. Sprinkle with chopped onion and three tablespoons of fresh parsley, placing one ramekin on each plate to accompany the shrimp.
Finally, place the shrimp on the grill and cook until they are pink and fully cooked, turning them once, for about 3 minutes. Distribute the shrimp among the plates, garnish with lemon slices, and serve immediately to enjoy the full flavor of this exquisite preparation.
