My family and I are going camping this weekend. My husband and I haven’t been camping for 20 years and this will be our kids first trip (not counting pitching a tent in our own back yard). We don’t know what we are doing, don’t know what we are eating, and can’t find our sleeping bags at the moment. Despite that, he trip planning is progressing and coming together. So well that this post is dedicated to the fact that we will not starve out in the wilderness. So don’t worry mom, your grandchildren will be fine. Yes I am bringing the sunscreen. Our food menu kept changing because I wanted to move away from the usual hot dogs and do something unusual and fun. I found this recipe for grilled shrimp skewers that looks yummy, totally do-able, and my kids will eat it. Appetizers = done.
Grilled Shrimp Skewers Recipe
- 2 Servings
- Prep: 15 min. (I’m going to prepare ahead of time and store in the camp cooler) + marinating Grill: 10 min.
- 1/2 cup canola oil
- 1/4 cup minced fresh parsley
- 3 tablespoons chili sauce
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon coarsely ground pepper
- 1/2 teaspoon salt
- 3/4 pound uncooked large shrimp, peeled and deveined
- In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade.
- On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Yield: 2 servings.
Depending on how it goes, this may turn into a regular thing.