TGIF! Get your propane gas grill tank refilled; 20lbs for $11.92! Don’t run out of Gas!
What do grill Friday night?
Yields: 8 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 15 mins
1/4 c. extra-virgin olive oil
6 garlic cloves, thinly sliced
1 tsp. celery seed
1 tsp. crushed red pepper flakes
2 tbsp. whole-grain mustard
2 lb. large easy-peel shrimp
2 lemons, 1 thinly sliced and 1 halved
Freshly ground black pepper
Chopped fresh chives, for serving
- Combine oil, garlic, celery seed, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly, until garlic is golden, sizzling, and fragrant, 2 to 4 minutes. Whisk in mustard and transfer to a bowl; cool completely.
- Add shrimp and sliced lemon to oil mixture. Season with salt and black pepper; toss to coat. Refrigerate at least 15 minutes or up to 1 hour.
- Heat grill to medium-high. Grill shrimp and lemon slices until lemons and shrimp are lightly charred and shrimp are just cooked through, 1 to 3 minutes per side.
- To serve, transfer to a platter, sprinkle with chives, and squeeze lemon halves over top.