Behold, the third installment of our Sunday Summer Supper series. These grilled shrimp, along with Fresh Cucumber Salad and Grilled Corn with Herb Butter, make a perfect warm-weather meal. Special thanks to L’s mother in law Beverly for putting it all together!

The Glitter Life Grilled Shrimp

Grilled Shrimp with Jalapeno Vinaigrette via Summer Cottage magazine

What You Need:

  • Wooden skewers
  • 2 lbs fresh medium shrimp, peeled and deveined (tails left on)
  • Jalapeno Vinaigrette (recipe follows)
  • Garnish: chopped fresh cilantro, chopped fresh chives

What You Do:

  • Soak skewers for at least 30 minutes. Thread shrimp onto skewers, and place in a baking dish. Pour Jalapeno Vinaigrette over shrimp. Marinate in the refrigerator for at least two hours.
  • Preheat grill to medium-high heat (350 to 400 degrees). Spray grill rack with nonstick nonflammable grill spray. Place skewers on grill rack on direct heat. Grill uncovered for 4 minutes or until shrimp turn pink. Turn skewers and grill for an additional 4 minutes or until shrimp are done.
  • Cool slightly and serve immediately. Garnish with chopped cilantro and chives if desired.

Jalapeno Vinaigrette

What You Need:

  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup chopped green onion
  • 2 tablespoons fresh lime zest
  • 2 tablespoons chopped fresh jalapeno
  • 2 tablespoons chopped shallot
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground  black pepper

What You Do:

  • In a small bowl, whisk oil and vinegar until smooth.
  • Add remaining ingredients and whisk to combine.
  • Store covered in the refrigerator up to 24 hours.
  • Before using, let mixture come to room temperature. Whisk again until smooth.

The GLitter Life Grilled Shrimp3

The Glitter Life Grilled Shrimp

What’s your favorite way to grill shrimp or other seafood? Tweet or Instagram us at @glitter_blog_xo.  We wanna know!