Grilled Lemon Herb ShrimpSometimes, you need a break from the usual when it comes to grilling,
Grilled shrimp is a great way to go.
Grilled Lemon Garlic Shrimp
This is so easy and so tasty to enjoy at a barbecue.
I actually like to make this on my indoor grill.
As much as I enjoy grilled shrimp made the traditional way, on the outdoor grill, sometimes, the weather does not want to cooperate. An indoor grill allows me to enjoy meals, such as grilled shrimp, any time of the year.
Lemon and garlic make for such a delicious duo.
When combined together, lemon and garlic are kind of like a Yin and Yang in the way that they compliment one another even though they have little in common. Lemons give us that tangy and often sweet taste that seems to hit us on the top of the mouth. When the taste of lemon comes off of the grill, that tangy and often sweet taste seems to spread all over the mouth.
Garlic adds that polar attraction to the lemon.
When the lemon gives us that tangy taste, the garlic comes back and grounds us. When garlic is grilled, it brings us a nutty taste that we enjoy.
What kind of shrimp is best for this recipe?If you are using skewers jumbo shrimp probably works best. It's really a size thing as the large the shrimp, the easier it is to keep on that skewer. Jumbo shrimp on a skewer also makes for a great presentation especially when you are cooking for a crowd to impress.
Preparing the shrimp has something to do with how you plan to serve this.
If you are planning to make your grilled shrimp and serve it on a skewer, you will need to peel and de-vein it. The tails can stay on the shrimp. If you are making this more like an appetizer that people can basically suck the shrimp from the shell- the messy but, still just as tasty way to enjoy garlic shrimp, you can keep the shell on. To dev-vein shrimp in the shell, simply snip the back of the shrimp using a paring knife or scissors and remove the vein.
How to make this Grilled Lemon Garlic Shrimp6-8 servings
- Shrimp- 2 pounds uncooked prepared as described above
- Olive oil- I use the extra virgin 1/3 cup
- Garlic- 4 cloves minced
- Lemon juice- fresh is preferred, 1/3 cup
- Parsley- 2 tablespoons, can use oregano
- Salt- 1 tsp optional
- Optional seasonings to taste- such as red or black pepper
How to make this:
- In a large stainless steel, ceramic, or glass bowl, combine together your oil with all of your ingredients except for the shrimp. Use a whisk to mix these together.
- Divide the marinade in half and set half aside in the refrigerator for later.
- Toss your shrimp in the remaining marinade making sure that all of the shrimp become covered.
- Cover the bowl and allow to marinate for 15- 30 minutes in the refrigerator.
- When you are ready to make this, if you are using skewers, insert each skewer into three or four shrimp from tail to head.
- Discard the marinade that the shrimp has been sitting in
- Preheat your grill to a medium heat and lightly oil the area that you will be using.
- Place each skewer on the grill and brush with the remaining marinade that you have set aside.
- Cook on each side for 3-5 minutes or until shrimp turns opaque.