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.
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.
