Pea-wrapped Grilled Shrimp

Pea-wrapped Grilled Shrimp

If you’re staring longingly at your half-grown peas, wishing you could be enjoying that fresh spring taste right now, then I’ve got a great recipe for you!

You might not know it, but the entire pea plant — shoots, leaves, flowers and pods — is edible, and all of it taste like peas.  I often grab a random pea leaf to munch on when I’m strolling in the garden.  They also stand up to grilling, and the flavor is a great match with freshly grilled shrimp.  Here’s how you do it:

  • Turn the grill on high.
  • Peel and clean your shrimp, then sprinkle with salt, lemon, and any other seasonings you might have (I didn’t use dill, but it would probably be fantastic).
  • Remove the seeds from a sweet pepper and chop it into skewerable squares.
  • Head over to your pea plants and pick a leaf or two off each plant.  The bigger and older, the better.  You’ll need one leaf for each shrimp.
  • Grab one shrimp, wrap it in a leaf, skewer it, then stick on a piece of sweet pepper.  Repeat until done.
  • Add a bit of oil to protect while cooking.  I gave the skewers a quick spritz of cooking spray; alternately you could toss or brush with oil.
  • Throw ’em on the grill!  With  high heat, they need just a few minutes on each side.
  • Enjoy!

Pea-wrapped Shrimp

The pea leaves help to protect the shrimp from drying out in the high heat of the grill, and they provide a nice, subtle hint of pea flavor that goes well with the light sweetness of the shrimp.  We enjoyed ours with some other springtime favorites: grilled asparagus and sweet Walla Walla onions.  Add some simply dressed lemon-parsley noodles and a glass of wine and you’ve got a great spring meal!

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