This is a great way to serve Shrimp. Remember when grilling shrimp to cook the shrimp approximately 3 minutes per side (you want the shrimp to keep its "C" shape - and appear pink and opaque. If it overcooks, it will head towards a closed "C" or an "O" shape *making it a bit tough and rubbery.) I also suggest for those that want to get creative in the future with marinades, remember the sugar content - honey and added sugars will burn - make sure to brush any sugars on near the end of cooking time. As well, garlic can be found in a lot of marinades but, be aware that fresh garlic in oil can scorch on a grill and create a bitter taste. My opinion is, use powdered garlic in marinades for your grilling adventures. Hope you give this Marinade a try - it's excellent! I do make my own Italian Seasoning mix (its linked in the Marinade list below.) Enjoy! Diane
Grilled Shrimp in an Italian Lemon Marinade
2 pounds large raw shrimp, peeled and deveined
1 large Lemon, squeezed for all its juice *at least 3 Tablespoons needed
1/4 Cup Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Italian Seasonings
1 teaspoon garlic powder
1 Tablespoon dried Parsley
1/4 teaspoon red pepper flake, optional *brings a little more "heat"
Rinse shrimp under running water once thawed, if frozen. Remove shells (you can save your shrimp shells to make Shrimp Stock, if preferred.) Place all the marinade ingredients into a large sealable bag with the fresh shrimp, I toss and "smoosh" the bag around to coat all the shrimp in the marinade. Place bag on a plate in refrigerator and let shrimp marinade for at least 30 minutes but, no longer then 90 minutes. While grill is being prepped, its a good time to grab your skewers and thread on the shrimp. I hold the shrimp in a "C" shape and skewer the head and then tail of each piece. I use steel skewers but, IF you are using wooden skewers remember to soak your skewers in water for a good hour so that when they are placed on the grill - so they don't burn! Grill your shrimp for 3 minutes per side, making sure not to overcook.
A Great "side" to this dish is steamed jasmine rice and a vegetable of your choice.
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RECIPE AND PHOTOS BY: DIANE FOR CANNING AND COOKING AT HOME