We love these easy and delicious skewers for summer entertaining. Use them in so many recipes!
2 pounds jumbo shrimp, peeled and deveined, tails intact
1/3 cup olive oil
1/4 cup freshly squeezed lemon juice
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
salt and pepper to taste
4 lemons, thinly sliced and halved
1/4 cup unsalted butter, melted
chopped fresh parsley leaves
Make the marinade: Whisk together the olive oil, lemon juice, garlic, oregano, thyme and smoked paprika. Season to taste with some salt and pepper.
Place the shrimp in a zip top bag and marinate with the marinade for 30 minutes up to 2 hours in the refrigerator.
Pre heat the oven to 450 degrees Fahrenheit with the the rack in the middle.
Soak wooden skewers in water before using so they don’t burn. Spray a baking sheet with cooking spray.
Thread 4-5 shrimp onto the skewers alternating with the sliced lemons.
Place the skewers onto the baking sheet. Bake for 5-7 minutes, until pink, firm and cooked through.
Plate the skewers. Melt the butter. Drizzle it over the shrimp, sprinkle on the parsley.
*see notes for grilling
If using the grill: I like metal skewers for the grill best. Season the grill with some canola oil. Pre heat the grill to medium high. Grill skewers for 3 minutes on each side or until pink, firm and cooked through. Plate and finish with the melted butter and freshly chopped parsley.
~ Marla Meridith