Onion-Marinated Grilled Shrimp (adapted from eatingwell.com)

Makes: 6-8 servings  Active Time: 30 minutes  Total Time: 50 minutes

Ingredients:

• 1/4 cup extra-virgin olive oil plus 1 tablespoon, divided
• 1 medium white onion, thinly sliced
• 1 teaspoon dried oregano
• 6 whole black peppercorns
• 2 dried bay leaves
• 1 teaspoon kosher salt, divided
• 1 jalapeño pepper, finely chopped (including seeds for extra heat)
• 3 medium cloves garlic, thinly sliced
• 1/2 cup cider vinegar
• 2 pounds large or extra large raw shrimp, peeled and deveined, tails left on if desired
• 1/4 cup coarsely chopped fresh cilantro

Preparation:

Heat 1/4 cup oil in a large skillet over medium-high heat until it shimmers. Add the onion, oregano, peppercorns, bay leaves and 1/2 teaspoon salt and cook, stirring occasionally, until the onion starts to wilt, about 4 to 5 minutes. Add the pepper and garlic and cook, stirring frequently, until the garlic is fragrant but not colored, about 1 minute.

Start with the onions then add the pepper & garlic into the saute pan.

Remove the pan from the heat and stir in the vinegar. Transfer the onion mixture to a shallow glass baking dish and let it cool while you grill the shrimp.

Add the vinegar to the pan of onions, garlic & peppers.

Preheat the grill to medium-high. Pat the shrimp dry, then toss them in a bowl with the remaining 1 tablespoon of oil and 1/2 teaspoon salt. Thread the shrimp onto eight 12-inch skewers, leaving a little space between each one. Grill the shrimp, turning once, until just cooked through, about 3 to 4 minutes total.

Remove the shrimp from the skewers and add them to the onion marinade, gently stirring it all together to combine. Let the shrimp marinate, stirring occasionally, for at least 20 minutes and up to 1 hour.

Allow the shrimp to marinate for 20-60 minutes before serving.

Sprinkle the shrimp with cilantro just before serving. It can be made ahead and refrigerated until ready to serve then served cold or at room temperature. Remove the bay leaves before serving.

Serve this dish at room temperature or cold.

The perfect dish for a casual patio or deck dinner!  ~Linda

Onion-Marinated Grilled Shrimp (adapted from eatingwell.com)

Makes: 8 servings  Active Time: 30 minutes  Total Time: 50 minutes

Ingredients:

• 1/4 cup extra-virgin olive oil plus 1 tablespoon, divided
• 1 medium white onion, thinly sliced
• 1 teaspoon dried oregano
• 6 whole black peppercorns
• 2 dried bay leaves
• 1 teaspoon kosher salt, divided
• 1 jalapeño pepper, finely chopped (including seeds for extra heat)
• 3 medium cloves garlic, thinly sliced
• 1/2 cup cider vinegar
• 2 pounds large or extra large raw shrimp, peeled and deveined, tails left on if desired
• 1/4 cup coarsely chopped fresh cilantro

Preparation:

Heat 1/4 cup oil in a large skillet over medium-high heat until it shimmers. Add the onion, oregano, peppercorns, bay leaves and 1/2 teaspoon salt and cook, stirring occasionally, until the onion starts to wilt, about 4 to 5 minutes. Add the pepper and garlic and cook, stirring frequently, until the garlic is fragrant but not colored, about 1 minute. Remove the pan from the heat and stir in the vinegar. Transfer the onion mixture to a shallow glass baking dish and let it cool while you grill the shrimp.

Preheat the grill to medium-high. Pat the shrimp dry, then toss them in a bowl with the remaining 1 tablespoon of oil and 1/2 teaspoon salt. Thread the shrimp onto eight 12-inch skewers, leaving a little space between each one. Grill the shrimp, turning once, until just cooked through, about 3 to 4 minutes total.

Remove the shrimp from the skewers and add them to the onion marinade, gently stirring it all together to combine. Let the shrimp marinate, stirring occasionally, for at least 20 minutes and up to 1 hour. Sprinkle the shrimp with cilantro just before serving. It can be made ahead and refrigerated until ready to serve then served cold or at room temperature. Remove the bay leaves before serving.