Let’s Eat Something on a Stick

Today in day twenty of the Lenten Season. You know what that means, right? We are at the half-way point between Ash Wednesday and Easter Sunday. It’s also National Something on A Stick Day. I will admit, at first I thought about sharing a Lenten Recipe that did not involve skewers, and also share a recipe for the first food that popped into my head when I heard “on a stick”, the Corn Dog. When I was a teenager, back when the Model T first rolled off the assembly lines (just kidding); we would drive out to the Auction and Farmer’s Market way up on the north end of town just to get a deep-fried corn dog. The last time Hubby and I went to the Auction, the corn dog left me feeling not so good. Now I could be wrong, but I don’t think they’ve changed the frying oil in all those years. Uck!

So I decided to get a little more loose with the whole notion of something on a stick. I thought about grilled meats, but that would have involved cooking outside. I know not everyone has embraced the coming of spring yet. It’s barely a week since the first day of spring, and in some parts of the country Mother Nature hasn’t gotten the message. One of the things that I really enjoy is a light supper of grilled shrimp, rice pilaf and a salad. So here’s my Lenten on a Stick offering for today . . .

Broiled Shrimp Skewers
1 lb large Shrimp
3 Garlic Cloves
1/4 cup Olive Oil
2 tablespoons Lemon Juice
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Italian Seasoning
1 tablespoon Parsley Flakes
2 Lemons

Rinse, peel and devein the shrimp. Leave the tails intact for a more dramatic look. Pat dry.

Peel and finely mince garlic cloves. Set aside.

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.

Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.

Marinate for 1 hour but no more than 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.

Thread the shrimp onto skewers.  Don’t overcrowd. Depending upon the skewer and the size of the shrimp, you should thread 3 or 4 to each.

Heat the broiler. Spray the broiler pan with cooking spray and arrange the skewered shrimp on the pan.

Broil for 2-3 minutes on each side or until shrimp are pink and opaque.

Sprinkle with parsley and serve with lemons cut into wedges.

Original Recipe: Dinner at the Zoo

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.