Grilled Shrimp with Salsa and Garlic Marinade


Oh, how I love crustaceans. I’ve always loved how the French refer to a platter of seafood as fruits de mer, which translates to “fruits of the sea”. I mean, they really are with such delicate and sweet flesh.

That didn’t sound creepy at all.

This is an impromptu recipe which basically resulted from me not knowing what to do to my shrimp tonight. Sometimes these recipes turn out to be awesome, though. This one did – and that’s why you’re reading about it!

I marinated my shrimp in some olive oil, salsa, grated parmesan, garlic, and some dried chili flakes. I actually used quite a bit of garlic in this one, but it’s just oh so good and oh so hard to resist! Garlic and shrimp have never clashed, anyway. I’ll admit, the marinade smells as though there is way too much garlic happening, but the scent is misleading. Once these puppies hit the grill and sizzle, the garlic flavour ends up being perfect.

Now, if you’re one of those people who believes that cheese and seafood cannot be paired, it’s likely only because you’ve been told this since birth; it’s is an old wives tale and there are ample delectable dishes out there to support this case. Fish is delicate – cheese, not so much. So the idea of these two being a bad combination could seem legitimate at first, but no. Guys, come on. Have you not had pasta with shrimp in alfredo sauce? Crab rangoons? Lobster mac and cheese? Anchovies on pizza? If not, I’m sorry for your deprivation.

This here is a fantastic article which explains why mixing seafood with cheese is not a sin.

“Rather, we’re enthusiastic advocates for smartly coupling seafood and dairy, and in the hands of a skilled chef, recipes combining the two can raise the roof, elevating both ingredients to new heights.”

“When used correctly, cheese can enhance the flavors of many seafood dishes,” says Dennis Littley, a chef and culinary instructor with decades of experience under his belt. “Those old customs are falling by the wayside as chefs have become more creative with the blending of flavors. One of my most popular specials was a seafood alfredo that included shrimp, scallops and lump crabmeat. It was amazing!”


See? Although I don’t consider myself a “skilled chef”,  I have come to learn when to and when not to create a duo out of the two.

In this recipe, the shrimp and parm are a winning combination.

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