Grilled Marinated Shrimp and Onions with Buttery Mashed Potatoes

For this recipe, the peeled shrimp and onions are marinated together in a mixture of crushed garlic, dried oregano, olive oil, red pepper flakes, lime zest, and a small quantity of lime juice and soy sauce. The shrimp and onions are then skewered and grilled, and served atop buttery mashed potatoes.

The recipe below is intended to feed 4 people.

Ingredients

12 wooden skewers, about 8” long, submerged in ice water for 3 hours before grilling
20 oz peeled large fresh shrimp
2 medium-sized red onions, cut into square slices to place on skewers
3 cloves garlic, peeled and crushed
1 tsp dried oregano
2 tsp red pepper flakes
Zest of 1 lime
Juice of 1 lime
2 Tbsp soy sauce
½ cup olive oil
2 russet potatoes, peeled & cut into uniformly-sized ½” thick pieces
2 Tbsp salt
8 Tbsp (1 stick) salted butter
2 Tbsp heavy cream, warmed on the stove
Kosher salt & freshly-ground black pepper, to taste

Instructions

Soak the wooden skewers in cold water for 3 hours before grilling
While the skewers are soaking, prepare your shrimp and onion marinade.
To make the shrimp and onion marinade, combine the 20 oz of peeled large fresh shrimp with the sliced onions, crushed garlic, dried oregano, red pepper flakes, lime zest, lime juice, soy sauce, and olive oil.
Mix the ingredients to combine, and allow them to sit while you prepare the mashed potatoes.
While the shrimp and onions are marinating, prepare your buttery mashed potatoes.
Peel and cut the potatoes into large, uniformly-sized ½” chunks, and rinse them under cold water.
Put potatoes in a pot with an ample amount of cold water to cover, and add 2 Tbsp kosher salt.
Bring the potatoes to a simmer on the stove over high heat, and then reduce the heat to medium.
Boil the potatoes on medium heat for roughly 25 minutes, or until they are completely tender, but not falling apart.
Drain the potatoes, and add the stick of butter and the 2 Tbsp of heavy cream.
Mash the potatoes with a potato masher until smooth.
Taste and season with kosher salt and freshly-ground pepper.
Place a piece of plastic wrap over the top of the mashed potatoes, and store them in a warm place until you are ready to serve.
Preheat the grill to 500F.
Drain the shrimp and onions from the marinade, and assemble the shrimp and onions on the wooden skewers which have been soaking.
Grill the shrimp and onion skewers for a minute or two on each side, or until the shrimp are cooked.
Assemble plates with the warm mashed potatoes, topped with the shrimp and onion skewers, and serve immediately.

Notes

The mashed potatoes in this recipe are wonderful when reheated in the oven. Any leftover shrimp and onion skewers can be cooled down in the fridge and served on top of a quick salad you can prepare the following day for lunch.