Grilling can be kid-friendly! Vindulge blogger Mary Cressler and Pit Master Sean Martin stopped by to prove it -- with a taco bar and their 7-year-old twin boys, Cole and Sawyer!
For the carne assada, click here.
Grilled Citrus Rosemary Shrimp (with BBQ Dry Rub)
- 1 lb shrimp (26-30), peeled and deveined
- The juice of 1 medium orange
- The juice of 1 medium lemon
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, crushed
- 1/2 tablespoon rosemary
- 1/4 cup dry rub (this dry rub)
To marinate the shrimp:
Add everything EXCEPT the dry rub into a large bag and mix well.
Place in refrigerator and marinate overnight (or a minimum of 4 hours).
Prepare grill for direct grilling.
Remove shrimp from the marinade, and skewer them on metal or pre-soaked wooden skewers.
Apply a liberal amount of dry rub on the skewered shrimp.
Place on grill and cook over direct heat, approximately 2 minutes per side, until cooked through (or 120 degrees internal temperature).
Serve with your favorite taco mixings.