Did you know that carbs are evil? Of course you did; which is why barbecue season is amazeballs. Why? Because it’s the wonderful time of year when meat or veggies on a stick, slow cooked over a fire, counts as a full meal.
One of our fav meat snacks is shrimp, even if it isn’t technically meat. Go away, science. The point is that shrimp (or skrimps) are super low cal, high protein, and like, zero carbs. Plus, grilling them (or making your bf grill them for you) is stupid easy and makes you look culinary chic. Win!
- ¾ cup mint leaves, packed
- ¼ cup parsley leaves
- 2 scallions, sliced
- 1 garlic clove
- 1 tsp lemon zest, grated
- 2 tbsps extra virgin olive oil
- Salt and pepper, to taste
- About 1 lb of shrimp, raw and deveined
- Bamboo skewers, soaked in water
Preheat the grill to 350-400F. In a food processor, combine the mint, parsley, scallions, garlic, and lemon zest until chopped. While the machine is on, add the olive oil and process until the whole thing is super smooth. Season with salt and pepper.
Slide the shrimp onto the bamboo skewers (yes, they need to have been soaked in water otherwise they’ll burst into flames on the grill I’m srsly not joking you guys) – about 5 to 6 shrimp per skewer. Brush on the mint marinade and grill for about 2 minutes per side or until shrimp are opaque.
Serve the skrimps with white wine spritzers and a sense of being better than everyone else. YAYYY.