Lemon juice and herbs are exactly what puts this shrimp over the top. Serve it with fresh steamed broccoli, corn on the cob or rice, or grilled veggies, the choices are endless.
|Ready to move on to the grill!|
You may prefer to peel the shrimp before grilling; however, cooking the shrimp with the shells on makes them remarkably flavorful ~ just peel and dig in at the table!
Garlic-Herb Shrimp on the Grill
1½ pounds large unpeeled shrimp
½ cup extra-virgin olive oil
¼ cup lemon juice
3 tablespoons garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoons chopped fresh rosemary
Using kitchen shears of a paring knife, cut through shells along the back of each shrimp.
In a small bowl, combine remaining ingredients and place in a resealable plastic bag.
Seal bag, making sure all shrimp is covered with marinade.
Refrigerate for 1 hour.
Remove shrimp from marinade, wiping off excess.
Grill until opaque, 2-3 minutes per side.
Serve as is or with your favorite sauce.