Since the weather’s been good recently, I decided to make use of the grill a bit more. Shrimp seemed like a great idea since it’s not something I often cook! I found a simple and well-reviewed recipe on allrecipes.com and didn’t even have to change it much as all the ingredients were already Paleo-acceptable (except for the tomato sauce, which sometimes contains added sugar if you buy the cans, and so I switched it for 2 tablespoons of tomato paste and 1/2 cup of water). The original recipe can be found here. It basically consists of marinating the shrimp in a tomato-ey sauce.
I got my 2lbs of shrimp from Costco (for around $18-20). I defrosted it first as it was frozen.
The recipe calls for stirring all the ingredients together to make the marinade, but I found blending them to be easier. I also found the recipe not to produce quite enough sauce for 2lbs of shrimp so I scaled it up slightly. I added a little bit more olive oil than the recipe called for and a touch more cayenne pepper as I thought that was the most exciting ingredient! I definitely didn’t find the shrimp to be too spicy, although you could definitely taste that bit of spice. The shrimp would still be great even without the cayenne pepper, although I enjoyed that little bit of kick.
Marinade the shrimp in the sauce – I put them into Ziploc bags and then placed them in the fridge. From the comments on allrecipes.com, it seems like you don’t have to marinade them for all that long, but I left them in the fridge for a whole day since it was getting dark already and I had some left over beef stew (recipe here) that I could eat for dinner.
Then, simply grill the shrimp on skewers or on a piece of aluminium foil (see below for pics of both methods as I only had 4 skewers!).
I served the shrimp with some coconut sweet potato mash (recipe coming) and grilled veggies.