shrimp , skewers , garlic , Lemon
Best for: A first course or light main that is off the grill before the bread is sliced.
Shrimp take beautifully to the Italian grill treatment: a short bath in olive oil, garlic, lemon, and a pinch of chile, then two minutes a side over high heat. Serve them over grilled bread to catch the juices.
Grill: Direct high heat; 500°F, on skewers or in a grill basket. Equipment: Grill, skewers, large bowl, tongs.
Ingredients
Marinate: 20 minutes. Total: 35 minutes.
Shrimp and marinade
- 1 1/2 lb large shrimp (16/20 count), peeled and deveined, tails on
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
To serve
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
- Grilled bread slices (optional)
Directions
Toss the shrimp with the olive oil, garlic, lemon juice, red pepper flakes, salt, and black pepper. Let them marinate for 20 minutes — no longer, or the lemon starts to cook them.
Thread the shrimp onto skewers through both ends so they lie flat, or set a grill basket on the grate to heat.
Heat the grill to 500°F and oil the grates or basket.
Grill the shrimp for 2 to 3 minutes per side, until pink, curled, and just opaque in the center (145°F).
Slide the shrimp onto a warm platter, scraping all the garlicky oil over them.
Scatter with parsley and serve at once with lemon wedges and grilled bread to catch the juices.
Grilling tip: Twenty minutes is the whole marinade — acid toughens shrimp fast, and the grill flavor does the rest.
