Grilled shrimp recipe

Grilled Shrimp- Camarones


16 black tiger shrimp (21-25 per lb.),
1 tsp. chopped garlic,
1 tbsp. extra virgin olive oil,
sea salt and white pepper to taste,
1 tsp. fresh lemon juice

For the salsa:
2 large ripe tomatoes, diced,
1 tsp. chopped cilantro,
1 tbsp. vegetable oil,
some chopped onion, as needed,
green bell pepper and celery,
the juice of 1 lemon,
salt to taste

For decoration:
4 sprigs rosemary,
4 leaves purple cabbage.


1. Mix together the chopped garlic, olive oil, salt pepper and lemon juice and dip the shrimp in the marinade.

2. Grill the shrimp over an open-flame barbeque, approximately 2 minutes on each side.

3. Mix the ingredients for the fresh Mexican salsa and fill the four purple cabbage leaves with the salsa.

4. Arrange four grilled shrimp on each rosemary sprig and serve them upright as seen in the picture.

5. Drizzle little olive oil over the grilled shrimp and serve immediately.

This grilled shrimp recipe is for four appetizer sized servings.

If you increase the grilled shrimp to 5 or 6 it can be served as a light entree for the hot summer season.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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