Don’t let the word tarragon stop you from trying this!
When I saw this recipe years ago in the LA Times I almost didn’t make it because I didn’t really care for the strong taste of tarragon. But to my surprise, I discovered the marinade flavors blended into a smooth mellow taste and didn’t scream “licorice”. Now it is one of my easy summer go-to BBQ recipes. Not only do I love it, at my house it’s known as Larry Nokes’s Favorite Shrimp!
I like to serve it as an appetizer because I can grill it just before my friends arrive–the shrimp actually tastes better at room temperature. This easy dish lets me greet my friends and enjoy my own party.
- 2 TBS lemon juice
- Zest of one lemon
- 2 TBS good extra virgin olive oil
- 3 TBS diced red onion
- 2 cloves garlic
- 1 TBS chopped fresh tarragon
- 1 lb. fresh large shrimp, peeled, deveined with tails on
- salt and pepper to taste
Puree lemon juice, zest, olive oil, red onion, garlic and tarragon in a small food processor until smooth. Add salt and pepper to taste.
Remove shrimp and lace onto stainless steel skewers. I find stainless steel doesn’t burn on the grill like the bamboo skewers and it’s easier to remove the shrimp after you grill them.
And for the tomato salad…
I plated it with some fresh lettuce from the garden and had a feast. Hope you enjoy it, too.
Tags: tarragon shrimp