Hickory-grilled Shrimp Recipe

Prepare the Wild Rice

In a medium saucepan, combine the wild rice and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

Marinate the Shrimp

In a bowl, whisk together the olive oil, garlic, lemon juice, paprika, cayenne pepper, salt, and black pepper. Add the shrimp and toss to coat evenly. Let marinate for at least 15 minutes.

Prepare the Grill

While the shrimp is marinating, preheat a grill to medium-high heat. Add the soaked hickory wood chips to the grill to create smoke.

Grill the Shrimp

Thread the marinated shrimp onto skewers. Grill for 2-3 minutes on each side or until the shrimp are opaque and cooked through.

Serve

Fluff the wild rice with a fork and plate it. Top with the grilled shrimp and garnish with fresh parsley.