"Succulent large shrimp are infused with a bright Mediterranean marinade of fresh lemon, aromatic garlic, and earthy herbs. These skewers are grilled to perfection, offering a smoky char that complements the juicy, tender seafood for an effortless summer meal."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Large Shrimp (peeled and deveined)
1/4 cup 60 ml	Extra Virgin Olive Oil
2 tbsp 30 ml	Fresh Lemon Juice
3 cloves 15 g	Garlic (minced)
1/4 cup 15 g	Fresh Parsley (chopped)
1/2 tsp 1 g	Red Pepper Flakes
1/2 tsp 3 g	Kosher Salt
1/4 tsp 1 g	Black Pepper

2 Instructions

Step 1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Step 2. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, red pepper flakes, salt, and black pepper.

Step 3. Add the shrimp to the bowl and toss until evenly coated. Let them marinate in the refrigerator for 15 to 20 minutes (do not exceed 30 minutes as the acid in the lemon will start to cook the shrimp).

Step 4. Preheat your grill to medium-high heat (about 400°F/200°C) and lightly oil the grates.

Step 5. Thread 4 to 5 shrimp onto each skewer, piercing them through both the head and the tail for stability.

Step 6. Place the skewers on the grill and cook for 2 to 3 minutes per side, or until the shrimp turn pink and opaque with a slight char.

Step 7. Remove from the grill and serve immediately with extra lemon wedges.

·
Don't over-marinate the shrimp; the citric acid in the lemon juice can make the texture mushy if left too long.
·
Use two skewers per set of shrimp to prevent them from spinning when you try to flip them.
·
Ensure your grill is fully preheated to get those beautiful sear marks without overcooking the center.
·
Pat the shrimp dry before adding to the marinade so the oil and spices stick better.

? Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, but ensure they are completely thawed and patted dry before marinating.

How do I know when the shrimp are done?

Shrimp are done when they turn from translucent grey to opaque pink and form a 'C' shape. Avoid 'O' shapes, as that indicates they are overcooked.

Should I leave the tails on or off?

Leaving the tails on provides a better presentation and a 'handle' for eating, but you can remove them for convenience if preferred.

Can I cook these on a stovetop grill pan?

Absolutely! Use a cast-iron grill pan over medium-high heat for similar results indoors.

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