My Summer by the Shore
I learned this recipe on a summer trip. My friend Maria lived by the ocean. We cooked shrimp right on the beach.
We used an old grill. The smell of lemon and garlic filled the air. I still laugh at that smoky, perfect meal. It tasted like sunshine and friendship.
Why We Marinate
Letting the shrimp sit in the lemon juice is key. It makes them tender. It lets all the flavors get cozy together.
This matters because good food takes a little patience. Twenty minutes is just right. Use that time to soak your skewers. What’s your favorite summer food memory? I’d love to hear it.
The Simple Magic of Skewers
Threading the shrimp is fun. I like to add thin lemon slices between them. They get sweet and smoky on the grill.
Using two skewers keeps everything from spinning. It makes flipping easy. *Fun fact: the word “kebab” comes from an old word meaning “to roast.”* Do you prefer wooden or metal skewers for grilling?
