Grilled Shrimp with Celery

Instructions

1. 1

   In a bowl, whisk together olive oil, lemon juice, minced garlic, thyme, red pepper flakes, salt, and pepper to create the marinade.

   Tip: Make the marinade while preparing the shrimp for better flavor infusion.

2. 2

   Add the peeled shrimp and celery pieces to the marinade, then gently toss to coat all pieces evenly.

   Tip: Don't over-marinate shrimp—20 minutes is plenty to prevent the texture from becoming rubbery.

3. 3

   Let the shrimp and celery marinate for 15-20 minutes at room temperature.

   Tip: Set a timer to avoid exceeding the marinating time.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using wooden skewers, soak them in water for at least 10 minutes beforehand.

5. 5

   Thread the marinated shrimp and celery pieces onto skewers, alternating between shrimp and celery for even cooking.

   Tip: Leave small gaps between pieces to allow heat circulation.

6. 6

   Pour the remaining marinade into a small saucepan, add white wine, and warm it on the side burner to use as a basting sauce.

   Tip: This creates a light sauce to drizzle over the finished dish.

7. 7

   Place the skewers on the preheated grill and cook for 5-6 minutes on the first side, then rotate and cook for another 5-6 minutes until shrimp are pink and celery is tender-crisp.

   Tip: Shrimp cook quickly—watch carefully to avoid overcooking.

8. 8

   Transfer the grilled skewers to a serving platter and drizzle with the warmed basting sauce.

   Tip: Let rest for 2 minutes to allow flavors to settle.

9. 9

   Garnish with fresh chopped celery leaves and serve immediately while still warm.

   Tip: Serve with crusty bread to soak up the delicious pan juices.