Simplest of summer meals, marinate in lemon, oil and garlic, then grill for 5 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.

  • Grill over medium hot coals or on medium setting for 5 minutes, turn once or twice brushing with remaining marinade,

  • Push bamboo skewer through shrimp near each end but leaving center free.
  • Place shrimp on an angle on the grill and slide a folded piece of foil under the skewer ends to prevent them from burning.
  • Recipe can be made ahead to this point, covered and refrigerated for up to 4 hours. Cover and refrigerate marinade separately.

Select a category & press Go
[Home] [Recipes] [Graphics] [PSP Gallery] [Tips and Tricks] [Links] [Venice]
[About Me] [Christmas Treats]