Grilled Shrimp

 Pictured here with some grilled peaches as accompaniment.

Pictured here with some grilled peaches as accompaniment.


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  • 1 lb uncooked shrimp, peeled and deveined
  • 5 cloves of garlic, minced
  • 1 tbsp shallot, minced
  • 1 tbsp fresh parsley, minced
  • 1 tbsp fresh basil, minced
  • 3 tbsp olive oil
  • ¼ cup Savvy’s Blend Tomato Dijon Fusion sauce
  • Juice of ½ lemon
  • Kosher Salt and freshly cracked pepper, to taste
  • You'll also need skewers

Time to Cook!

  • Dump everything but the shrimp in a large zip-lock bag; seal and shake well.

  • Add shrimp and shake evenly to coat.

  • Seal the bag and place it in your fridge for and hour or two.

  • Soak skewers in water for at least 5-10 minutes.

  • Spear the shrimp with their tails pointing in the same direction (a few per skewer).

  • Heat large grill pan over medium-high heat and coat pan with cooking spray.

  • Once the pan is good and hot, toss on the skewers.

  • Cook for 2-3 minutes and then flip, cooking the flip side for 1-2 minutes.

  • Remove from the skillet and repeat until you have no more shrimps to cook.

  • Serve with extra lemon juice (scurvy is bad) or Savvy's Blend.

  • Enjoy!