If you want to get dinner on the table in a hurry, you can’t go wrong with grilled shrimp. Marinate peeled and deveined shrimp while you preheat the barbecue, pop them on skewers and grill for about five minutes. This recipe from the Summer 2013 issue of the LCBO’s Food and Drink magazine uses a simple but flavourful marinade of fresh tarragon, lemon juice and olive oil. Serve with rice, greens, a bean salad or, as I did, the season’s first corn on the cob. If you are using wooden skewers, soak them in water for 30 minutes before you thread the shrimp onto them; otherwise they may burn up on the grill.

Avoiding Additives and Preservatives

I use frozen shrimp, because the ingredients are listed on the bag. Look for a brand with no preservatives except salt. Be sure to use fresh lemon juice.


1 lb. (500 g) large (21/25 size) uncooked shrimp, peeled

3 tbsp (45 ml) lemon juice

2 tbsp (30 ml) chopped fresh tarragon leaves

1 tbsp (15 ml) olive oil

Salt and pepper

Marinate shrimp in lemon juice, tarragon and olive oil

If you use wooden skewers, be sure to soak them in water for a half hour first

Grill the shrimp for about five minutes, or until pink and cooked through

Lemon tarragon shrimp with corn on the cob


Grease grill and preheat to medium-high. While barbecue is preheating, place shrimp, lemon juice, tarragon and oil in a bowl and toss to coat.

Just before grilling, remove shrimp from marinade and thread onto skewers. Sprinkle with salt and pepper.

Place shrimp on grill and barbecue until pink, turning occasionally, about five minutes or until done. Serves 4.

From the Summer 2013 issue of Food and Drink