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Recipe: Lemon Garlic Shrimp Skewers

We love these easy and delicious skewers for summer entertaining. Use them in so many recipes!

2 pounds jumbo shrimp, peeled and deveined, tails intact
1/3 cup olive oil
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
salt and pepper to taste
4 lemons, thinly sliced and halved
–for topping
1/4 cup unsalted butter, melted
chopped fresh parsley leaves

Make the marinade: Whisk together the olive oil, lemon juice, garlic, oregano, thyme and smoked paprika. Season to taste with some salt and pepper.
Place the shrimp in a zip top bag and marinate with the marinade for 30 minutes up to 2 hours in the refrigerator.
Pre heat the oven to 450 degrees Fahrenheit with the the rack in the middle.
Soak wooden skewers in water before using so they don’t burn. Spray a baking sheet with cooking spray.
Thread 4-5 shrimp onto the skewers alternating with the sliced lemons.
Place the skewers onto the baking sheet. Bake for 5-7 minutes, until pink, firm and cooked through.
Plate the skewers. Melt the butter. Drizzle it over the shrimp, sprinkle on the parsley.
Serve immediately.
*see notes for grilling

If using the grill: I like metal skewers for the grill best. Season the grill with some canola oil. Pre heat the grill to medium high. Grill skewers for 3 minutes on each side or until pink, firm and cooked through. Plate and finish with the melted butter and freshly chopped parsley.

~ Marla Meridith

Recipe: Baked Caribbean Jerk Chicken Wings

In the summer we really crave the flavors of the islands and this Jamaican Jerk seasoning has so much flavor, it’s perfect on these baked chicken wings.

6 servings

3 pounds chicken wings and drumettes
–for the marinade
1/2 cup gluten free tamari or soy sauce
1/4 cup olive oil
1 small onion (about 3/4 cup) chopped
2 inches fresh ginger, peel off skin & roughly chopped
4 cloves garlic, roughly chopped
3 tbsp dark brown sugar
2 tbsp freshly squeezed lime juice
2 tsp dried thyme
1 tsp freshly grated nutmeg
1 tsp cloves
1 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp cumin
–optional
1-3 Scotch Bonnet Peppers, seeded and coarsely chopped
–garnish
freshly chopped cilantro

In the bowl of a food processor combine the marinade ingredients until smooth. You can also do this in a blender. Add peppers if desired for heat.
Place the marinade and chicken in a zip top plastic bag. In the refrigerator, marinate for 1 hour to overnight.
Preheat oven to 425 degrees Fahrenheit with the rack in the middle. Line a baking tray with tin foil. Place the wings on the baking tray in a single layer.
Bake for 45 minutes, or until the wings are cooked through. Garnish with cilantro and serve immediately.

For a spicy and authentic Jamaican kick we use Scotch Bonnet Peppers in this recipe. If you don’t want the heat you can omit them. If you want more add 1-3 peppers depending on your taste.

~ Marla Meridith

Baked Honey Harissa Chicken Wings

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~ Marla Meridith

Recipe: Balsamic Grilled Vegetables

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~ Marla Meridith

Recipe: Frozen Watermelon Margaritas

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~ Marla Meridith

Baked Tandoori Chicken Wings

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~ Marla Meridith

Recipe: Cherry Mango Smoothie

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~ Marla Meridith

Recipe: Grilled Banana Splits

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~ Marla Meridith

Recipe: Cilantro Lime Moscow Mule Cocktail

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~ Marla Meridith

The Best Homemade Salsa Recipe

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~ Marla Meridith

Recipe: Italian Tortellini Salad

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~ Marla Meridith