Simplest of summer meals, marinate in lemon, oil and garlic, then grill for 4 to 8 minutes. great as an appetizer or main course. Serves 8 appetizers or 4 Main Course.

2  lb Raw Jumbo size shrimp, shelled & deveined 1 kg
1/2 cup Olive oil 125 mL
2 tbsp Fresh parsley; chopped 25 mL
Juice of 1 large lemon
2 Garlic cloves, finely chopped 2
1/4 tsp Red pepper flakes 1 mL
1 tsp Dry mustard 5 mL
pinch Black pepper pinch

  • Shell and devein shrimp. Rinse under cold running water.  Pat shrimp dry.  Place in plastic bag set in deep bowl.

  • Combine, oil, lemon juice, parsley, garlic, red pepper flakes, mustard and black pepper.  Pour over shrimp.  Refrigerate for 30 minutes, turning bag after 15 minutes.  Remove shrimp, reserving marinade.

  • Thread shrimp on bamboo skewers or greased thin metal skewers or place in well-greased wire grill basket.

  • Grill over medium hot coals or on medium setting, brushing often with marinade, for 2  to 4 minutes per side  or until pink and firm to the touch.  Do not over cook as this toughens the shrimp.

  •  Soak bamboo skewers in water for 15 minutes prior to assembling kabobs to prevent them from    burning.
  • Push bamboo skewer through shrimp near each end but leaving center free.
  • Recipe can be made ahead to this point, covered and refrigerated for up to 4 hours. Cover and refrigerate marinade separately.

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