John's Favorite Grilled Shrimp

My husband loves this simple shrimp recipe.  I marinate shrimp with lots of garlic, olive oil & Old Bay then grill them.  They are so tasty, no cocktail sauce is needed!  I made this for part of John's birthday dinner this week.  Along with a big Porterhouse Steak, my Twice Baked & Over Stuffed Potatoes & a green salad with Homemade Ranch Dressing.  He was a happy (and very full) birthday boy!

 Ingredients:

1 lb Large Shrimp, heads removed, shells on

4-5 Cloves of Garlic, minced

1/4 cup Olive Oil

1 tsp Old Bay (plus additional for serving)

Fresh chopped Parsley, to garnish

Directions:

Use large shrimp, since these will be grilled and the fresher the better!

 These were 21-30 count. 

 Mince up the garlic.  Add the shrimp to a large Ziploc type bag.  Add the garlic, olive oil & Old Bay to the bag.  Close the top of the bag & distribute the garlic & oil evenly over the shrimp. 

 Refrigerate for at least 1 hour, I marinated them for 4 hours this time.

Grill the shrimp over medium- high heat.  They will cook quickly, so don't leave them unattended!  As soon as they turn pink & start to curl remove them from the grill. 

 Plate & sprinkle with chopped Parsley to garnish.  Serve with Old Bay & a bowl for the shells.

This recipe is for 2 main course servings or 4 appetizers. 

Steamed Little Neck Clams with Drawn Garlic Butter

This dish is so simple & my husband loves, loves, loves it! Honestly, the only trick is to make sure you get really fresh seafood. Ingredients:

24- Little Neck Clams

1 stick of Butter

2-3 cloves of Garlic, minced
1 tbsp fresh Parsley, chopped

Directions:

Heat the grill to medium heat. Clean all of the closed clams by scrubbing them under running cool water. You want to make sure you get all the sand & grit out of them. If any of your clams have opened up, make sure that they are still alive by tapping them on the counter. If the clam doesn't close back, discard it. Place the cleaned clams on the grill & cook until they start to open, 17-22 minutes. If a clam doesn't open after 22 minutes or so, discard. While the clams are cooking, melt the butter on medium/ high heat in a small skillet or sauce pan. Add the minced garlic & cook until golden. Using a small spoon, scoop out the milk solids that accumulate at the top & discard. Keep the garlic butter warm on low heat until the clams are ready. When the clams are finished cooking, plate them in a shallow bowl (I used a pasta bowl). Pour a little of the garlic butter directly over the clams then pour the rest into dipping bowls. Sprinkle the parsley over the clams. Serve immediately with the garlic butter to dip.