Continuing from yesterday’s post, we also grilled some shrimp that I had in the freezer. Personally, I like to grill jumbo shrimp but I wanted to use these up even though they were only the large size. The lobster recipe and today’s shrimp recipe both were adapted from allrecipes. Both were delicious!
1/4 cup olive oil
1/4 cup lemon juice
3 tbsps chopped fresh parsley
1 tbsp minced garlic
black pepper to taste
red pepper flakes to taste
1 pound shrimp ~ at least the large size but ideally the jumbo size
In a ziplock bag, smoosh (technical term there) all the ingredients together and add the shrimp. Make sure all the shrimp gets coated with the marinade. Marinate in the refrigerator for 30 minutes.
If you are using wooden skewers, soak them in water while the shrimp is marinating. Thread the shrimp onto the skewers, piercing through the tail and the head so each shrimp is pierced twice by the skewer. Discard leftover marinade.
On a lightly greased grate, grill 2 to 3 minutes per side or until shrimp is pink (or opaque).
Makes 4 to 6 servings.