We’re at the height of the outdoor cooking season, so let’s grill a shrimp dinner!
Be sure you buy fresh shrimp—from North Carolina. Local, not imported.
Fresh shrimp should smell like sea water, with no off-odors such as musty, ammonia or iodine smells. Look for shrimp that are firm and not slippery. Beware of shrimp that are bright pink or red–they have not been properly iced.
Look for shrimp that are free of other defects such as black spots, yellowing or a bleached appearance.
Since shrimp cook quickly, try grilling some red potato slices, squash and maybe some okra before you put the shrimp on. You’ll have a delicious—and healthy—meal.
In large shallow dish, combine lime juice, oil, pepper, salt, dill, sugar, cumin, basil, garlic and onions. Place shrimp in mixture and marinate in refrigerator for 20 to 30 minutes, turning once. Remove shrimp from mixture and thread on skewers. Discard marinade.
Grill about 4 inches from heat until done on one side, about 3 to 4 minutes. Turn and repeat on other side. Serve with melted margarine, if desired. Serves 6 to 8.
Contributed by Joyce Taylor