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.
Ingredients
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
for topping
1/4 cup unsalted butter, melted
chopped fresh parsley leaves
Directions
1
Make the marinade: Whisk together the olive oil, lemon juice, garlic, oregano, thyme and smoked paprika. Season to taste with some salt and pepper.
2
Place the shrimp in a zip top bag and marinate with the marinade for 30 minutes up to 2 hours in the refrigerator.
3
Pre heat the oven to 450 degrees Fahrenheit with the the rack in the middle.
4
Soak wooden skewers in water before using so they don't burn. Spray a baking sheet with cooking spray.
5
Thread 4-5 shrimp onto the skewers alternating with the sliced lemons.
6
Place the skewers onto the baking sheet. Bake for 5-7 minutes, until pink, firm and cooked through.
7
Plate the skewers. Melt the butter. Drizzle it over the shrimp, sprinkle on the parsley.
Authoradmin
