So Sue Me Grilled Garlic Shrimp

In celebration of the launch of
Michael Lee West’s 9th book,

“A Teeny Bit of Trouble”

I’ve made
*So Sue Me Grilled Garlic Shrimp*

Teeny Templeton, star of the series,
and owner of the eatery
‘The Picky Palate’
gets into more trouble!

She cooks up imaginary lethal foods
with hilariously funny names to
exact some mental
revenge on those who have wronged her.

I promise you, this is one of the BEST grilled shrimp

recipes I have EVER tasted!
They’re so good, they should be
Illegal!!!
(thus the name & #8220;So Sue Me…)

I hope you try them because every time I’ve served it,
guests request the recipe.

The original version

(from Williams-Sonoma Grilling Book)
calls for 12-16 WHOLE cloves of garlic
to be put between the shrimp on the skewers!!
Yikes!

I never bother with doing it like that
because it would be a waste…
Nobody here wants to eat the whole cloves of garlic!

I just make the marinade with lots of
the minced garlic in it &
put only the shrimp on the skewers to cook.
Sometimes, I’ll add red onion &/or tomatoes in between.
You need to use items that will cook quickly,
as the shrimp take only about 6-8 minutes.

I will give you the original recipe as it is written,

just in case you’re brave, like Teeny &

want to try it with ALL

the whole garlic cloves on the skewers.

Grilled Garlic Shrimp

12-16 large whole cloves garlic, (for the skewers) plus
3 large cloves of garlic, minced for the marinade
2# large or jumbo shrimp (prawns if you can find them)
1/3 cup olive oil
1/4 cup tomato sauce (pureed tomatoes)
2 Tbsp. red wine vinegar
2 Tbsp. chopped fresh basil or
1 1/2 tsp. dried basil (or fresh, if you ha ;ve it)
1/2 tsp. salt
1/2 tsp. cayenne pepper (don’t over do this unless you like them very spicy!)

If you are going to grill the whole cloves of garlic along with the shrimp, first drop them into a saucepan of rapidly boiling water & blanch f 1;r 3 min.
Drain well & set aside.

Peel & devein the shrimp.
In a large zip lock bag,
stir together the oil, tomato sauce, vinegar, basil, minced garlic, salt & cayenne paper.
Add the shrimp 1/2 hour before you
are ready to cook them
& toss to coat evenly.

I make the marinade ahead of time &
I put it all into a gallon size zip lock bag.

The shrimp gets to soak in the marinade &
is easy to turn while you refrigerate it for 30 minutes.

You can leave it for a little longer without a problem but

not TOO long, as the vinegarwill start to break down the tender shrimp,like ceviche.

Prepare your grill by oiling the racks.
Remove shrimp from the marinade.
Reserve the little bit of marinade.
Thread the shrimp & garlic cloves
(if you’re going to be using them)
onto the skewers.
Bend each shrimp almost in half,
so that the large end nearly touches
the smaller tail end.
Insert the skewer just above the tail
so that is passes through the body twice.

Arrange the skewers on the rack.
I hope you can see from the photo above
that these skewers are FLAT
on each side.
It prevents the foods from spinning &
make ;s turning the skewers easier.
Grill, turning them frequently &
brushing two or three times
with the reserved marinade until the
shrimp become pink, 6-8 minutes.

Any raw meat or fish can contaminate a
marinade with bacteria & you don’t want
to apply it at the last minute without
allowing time for it to cook thoroughly.

Be sure to
cook the shrimp for a few more minutes
after the last application of marinade!
Discard any leftover marinade.

Serve warm as an entree
or chilled as appetizers
(your preference)
with or without cocktail sauce.

It is delicious either way.

Print recipe HERE.

Peaches also play a big role in Teeny’s adventures.

“A few months ago, on a balmy June night, I walked into a
Charleston pub & ordered a peach martini”

“You had me at peaches” she tells her former boyfriend, Coop.

Since we had children at the table,
(go HERE to see the entire tablescape)
I made Virgin PEACH Bellinis instead
using Crystal Light’s ® newest flavor.

Congratulations to Michael Lee on her
9th book!
It’s a mystery series, which include
last year’s "Gone With a Handsomer Man"
for which I made Teeny’s Vanilla Peach Coffee Cake

The books adventures are set around Charleston, South Carolina, in the fictional town of Bonaventure, Georgia (a little Savannah).
They involve bulldogs, comic situations, mysteries, romance, food galore, Rainbow Row & lots of red velvet cake.
I was fortunate enough to get an audio copy of the first book
so I have Teeny’s lovely Southern drawl still in my head!

Be sure to *pop over* (pun intended)
to Foodie Friday to see
what others are making in celebration of
Teeny’s newest adventures!

The Gazebo House