Grilled Shrimp

Instructions

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.

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