The first day of fall. We absolutely love this time of year.
We woke up to a beautiful day. It had been rather hot lately, so it was nice to see the temperature outside in the low 70s.
We opened all the windows, and enjoyed the nice breeze and the relaxed feeling the came along with it.
We decided to get outside for a walk. The air was crisp and clean. Taking a few deep breathes of the cold air and we felt like we were breathing in the cleanest air in the world–ever experience that?
On our walk, we decided it was perfect weather to fire up the grill, and maybe have a beer, or two (hey – it’s the weekend ☺).
We had been having a lot of meat lately, from trying out new recipes to remaking our favorites, so we thought fish would be a nice change.
However, when we arrive at the store, they were putting a fresh batch of shrimp out, it immediately caught our attention – we decided that is what we would have.
We got home and began to think what we could do with the shrimp. Something Greek inspired of course. We didn’t buy anything else, because we wanted to be resourceful and use what we already had (something we’ve been pushing ourselves to do lately to grown, creatively).
Having the Greek cooking trinity on hand, we decided to run with that.
We removed the shell from all the shrimp and rinsed them.
I then placed them in a large bowl and mixed in: olive oil, oregano, lemon zest, salt, and pepper.
That was it.
We let them sit in the refrigerator for about an hour. During that time we made a delicious side salad (Parmesan and Green Grape Salad), as you can see in the first pic.
Once the hour had passed, we placed the shrimp on skewers, and set them on the grill.
They made a sizzling noise and within a few seconds, you could smell all the wonderful flavors coming alive.
It was heaven.
I love cooking shrimp because it’s quite easy, just a few minutes on each side and bam–a delicious meal. And talk about it being extremely healthy!
The oregano, lemon zest, and olive oil mixture went so lovely with the shrimp; we definitely plan on making this again.
Now that it’s fall, we encourage all our readers (when possible) to get out and enjoy the wonderful weather. Remember, be as active as possible–your body will thank you 😉
- 1 pound of shrimp, shell removed
- 1 lemon, for juice and zest
- 1/4 cup olive oil
- 1-2 tablespoons oregano, to preference
- For a kick, add some red pepper flakes (optional)
- Place shrimp in large bowl.
- Combine zest of the lemon, olive oil, oregano, salt, and pepper.
- Marinade in refrigerator for 1 hour.
- Light grill and place shrimp on skewers
- Cook on each side for 4 minutes, or until cooked.
- Place skewers on plate and squirt with lemon.
Nutrition Information:Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g