Fresh From Nancy's Garden

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It’s Time For A Super Easy Summer Picnic: BBQ’d Shrimp Marinated in Cilantro, Garlic and Lemon with a Zesty Red Bean, Grilled Corn & Tomato Salad

This is the perfect Summer Picnic Dinner. It’s quick and easy to make with just a few ingredients. Grill the shrimp at home, pack them up and take them to the beach or park. Or grill them at the beach. Either way, this recipe is one you’ll want to enjoy all summer long. End the evening with S’mores and you’ve got the perfect summer night.

  • 1 lb. shrimp, peeled and deveined (or more)
  • a handful of cilantro
  • 1 lemon, juiced
  • 3-5 cloves garlic, 
  • 1 tsp. Manga Con Amore Zesty Lemon Salamoia
  • olive oil
  • 1 lemon, sliced for garnish

This is all you’ll need for the marinade. 

Put cilantro, lemon juice, garlic and Zesty Lemon Salamoia in a small food processor and blend. Drizzle in olive oil until you have a nice consistency. 

Place shrimp in a Ziploc bag and add the marinade. Refrigerate for 1 hour. You don’t want to leave them in too long because the lemon will “cook” the shrimp and they will be tough. While the shrimp are marinating, make the bean salad.

(as always, amounts are approximate)
  • 1 can kidney beans, rinsed and drained
  • 1/2 large red onion, chopped
  • 15 cherry tomatoes, cut in half
  • 2 ears corn, grilled (or cheat and use canned) 
  • cilantro
  • 1-2 limes, juiced
  • olive oil, just a bit
  • salt & pepper to taste
  • red pepper flakes, for a kick (optional)

It really is this easy!

Put all the ingredients a a bowl, squeeze in the lime and add a little olive oil. Taste and adjust the lime and salt and pepper. Refrigerate. You could even use canned corn if you want, but it’s better if you grill it. 

While the bean & corn salad is chilling prepare the shrimp for the grill. I love these metal skewers because you don’t have to soak them in water like you do the wooden ones. If you don’t have skewers, no problem, you can put the shrimp right on the grill.

Heat the grill to 450 and place shrimp on the hot grill. They cook really fast, so watch them. After 2 minutes (when they start to turn pink) turn them.

Cook for about 1-2 more minutes then remove from grill, squeeze fresh lemon on them and cover lightly with foil to rest. 

Bring out the bean salad, and the shrimp. 

Arrange on a plate, garnish with lemon and cilantro and let the picnic begin.

This dinner is so good you won’t believe it can be so simple to make!

Don’t forget, read it first at Stu News.

Categories: Fish

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