Stovetop Grilled Shrimp with Country Spring Peas

Servings: 4


This dish is so simple yet it has gourmet reach. You can serve with the peas over orzo as we did here, or alone as an appetizer. The shrimp is even delicious topping a salad for lunch.



2 tablespoons olive oil

Juice of 1 half a lemon (at least ¼ cup)

Salt and pepper

Italian flat-leaf parsley

1 pound medium shrimp with tails

1 cup green spring peas

[Click for larger image] 


In a medium bowl, mix together the olive oil with the lemon juice and a seasoning to taste of salt, pepper, and parsley. Marinate covered in the fridge for 1 hour. Place the shrimp on a grill pan -- such as this GRILLA pan from IKEA -- with Teflon™ nonstick coating and cook over medium heat, turning the skewers a few times until the shrimp turns pink tinged with brown grilling colors. Meanwhile, cook the peas in boiling water with salt and drain. Stir with the shrimp and serve over rice or pasta, if desired.  

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