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Grilled Italian Lemon Shrimp

7/19/2020

1 Comment

 
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     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 

Ingredients:
  2 pounds large raw shrimp, peeled and deveined

Marinade: 
  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" 
  
Direction: 

   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.
​Serve Hot.   

A Great "side" to this dish is steamed jasmine rice and a vegetable of your choice. 
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1 Comment
Shannon Bedoor
7/20/2020 10:56:08 am

OMGoodness! I tried this recipe as soon as you posted it because we were going to grill shrimp - this is incredibly great tasting! thanks for sharing.

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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy