Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined (tails left on)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Wooden or metal skewers
Instructions
- If you are using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning on the grill. Pat the shrimp dry with paper towels to ensure the marinade sticks properly and you get a good sear.
- In a medium bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, salt, and black pepper. Add the shrimp to the bowl and toss until every piece is evenly coated. Let it sit for about 10 to 15 minutes in the refrigerator. Do not marinate too long, or the acid in the lemon juice will start to “cook” the shrimp and make them mushy.
- Carefully thread the marinated shrimp onto the skewers. For the best stability on the grill, pierce the shrimp through the thickest part of the body and then again through the tail end, creating a “C” shape. Aim for about 4 to 5 shrimp per skewer.
- Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 2 to 3 minutes per side. The shrimp are done when they turn opaque and pink with light char marks. Remove them immediately to avoid overcooking.
- Transfer the skewers to a serving platter. Sprinkle fresh chopped parsley over the top and serve with extra lemon wedges on the side for squeezing.
- Cook Time: 21 minutes
- Diet: Low-Carb