Sobre esta receta

Camarones jugosos y perfectamente chamuscados marinados en una mezcla simple de ajo, limón y hierbas, y asados a fuego alto y rápido para obtener ese sabor ahumado irresistible. Listos en menos de 30 minutos, esta receta que agrada a todos funciona como una cena fácil entre semana o como estrella de una parrillada en el patio trasero. La clave es un marinado corto, una parrilla muy caliente y no cocinar demasiado — los camarones pasan de perfectos a gomosos en segundos, y esta receta lo hace infalible cada vez.

Instrucciones

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers need no prep.

2. 2

   In a large mixing bowl, whisk together the olive oil, garlic minced, lemon juice, lemon zest, paprika smoked, oregano, kosher salt, black pepper, and red pepper flakes (if using).

3. 3

   Pat the shrimp dry with paper towels — this helps the marinade cling and promotes better char on the grill. Add the shrimp to the bowl and toss well to coat evenly.

4. 4

   Marinate the shrimp for 15–20 minutes at room temperature. Do not marinate longer than 30 minutes — the lemon juice will begin to 'cook' the shrimp and make them mushy.

5. 5

   Preheat your grill to ^[high heat] (![450–500°F]). Clean and oil the grates well — shrimp are prone to sticking.

6. 6

   Thread the marinated shrimp onto skewers, about 4–5 shrimp per skewer. Thread through both the tail and the body of each shrimp so they lay flat and cook evenly.

7. 7

   Place the skewers on the hot grill. Grill for 2–3 minutes per side, until the shrimp are pink, opaque, and have light char marks. They should curl into a loose 'C' shape — a tight 'O' shape means they're overcooked.

8. 8

   Remove the skewers from the grill immediately. Shrimp carry-over cook quickly, so pull them just as the last few turn opaque.

9. 9

   Slide the shrimp off the skewers onto a serving platter. Garnish with freshly chopped parsley and lemon wedges. Serve immediately.