Grilled Shrimp Recipe

Marinate shrimp

In a medium bowl combine 3 tbs olive oil, 2 tsp minced garlic, 2 tbs lemon juice, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the 24 shrimp and toss to coat. Cover and refrigerate for 15–30 minutes (no more than 45 minutes) to avoid over-tenderizing.

Skewer shrimp

If using wooden skewers, soak them in water for at least 30 minutes. Thread 4 shrimp per skewer in a gentle S-shape so they lie flat and cook evenly. Reserve any leftover marinade for brushing if desired.

Grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates or brush shrimp lightly with oil. Grill skewers 2–3 minutes per side, turning once, until shrimp are opaque and firm and register ~120–125°F for moist shrimp. In the final minute, brush generously with the honey garlic glaze (see below) and flip once more to set the glaze.

Make glaze

In a small saucepan combine 4 tbs honey, 2 tbs low-sodium soy sauce, 2 tsp minced garlic, 1 tbs rice vinegar, 2 tbs water and 0.5 tsp sesame oil. Whisk together. Stir 1 tsp cornstarch into 2 tbs water to make a slurry, then bring the honey mixture to a gentle simmer over medium-low heat. Whisk in the cornstarch slurry and simmer 1–2 minutes until slightly thickened. Remove from heat and stir in 0.25 tsp red pepper flakes if using. Keep warm.

Use glaze

Reserve about 1–2 tbs of glaze per 4 skewers for serving. Brush glaze on shrimp during the last minute of grilling and toss any additional glaze with the roasted string beans or serve on the side.

Prep and roast

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 1 lb trimmed string beans with 1 tbs olive oil, 1 tsp minced garlic, 0.5 tsp kosher salt and 0.25 tsp black pepper until evenly coated. Spread in a single layer.

Roast & finish

Roast for 10–12 minutes, shaking the pan halfway, until beans are blistered in spots but still crisp-tender. Remove from oven and, while hot, toss with 0.5 tsp lemon zest (optional) and up to 1–2 tbs of the reserved honey garlic glaze if you want a sweet-savory finish. Adjust seasoning to taste.

Arrange 3 shrimp skewers per person (12 shrimp) on plates with a portion of roasted string beans. Drizzle additional glaze on shrimp or serve on the side in a small ramekin. Sprinkle 2 tbs chopped fresh parsley over shrimp and beans. Serve with lemon wedges for squeezing.