• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Lemon, Garlic and Parsley Grilled Shrimp

June 5, 2009 | Appetizers, Fish & Seafood, Salads

Next up from my Foodbuzz 24, 24, 24 dinner is my grilled shrimp appetizer. I love this dish for its flexibility – serve it hot or cold, as an appetizer, over a salad, or as an entree. It’s full of flavor on its own but also does well with a lemony or garlicky dipping sauce. I start by buying peeled and deveined shrimp with the tails still on (remove the tails if you are putting them on a salad).
Next combine the shrimp with all of the other ingredients in a bowl and let them marinate. Remember, the more delicate a protein is, the shorter the time for marinating, so this really shouldn’t sit more than 30-60 minutes. Longer than that and the acid from the lemon juice will begin cooking the shrimp and you’ll end up with ceviche.

When you put them on the grill, make sure the grill is nice and hot and put them on methodically. I start at the top left and work my way down rows. As soon as I finish putting the last shrimp on the last row, it’s just about time to begin turning them over, which again I do in order. Why? Not because I have OCD or am a control freak (both of which might very well be true) but this way they cook evenly.

You can use other things to add flavor to shrimp, but I love this simple but classic combo of garlic, lemon and parsley.

Lemon, Garlic and Parsley Grilled Shrimp
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer,Entree
Serves: 8-10
Ingredients
  • 2 pounds medium-large shrimp, peeled and deveined, tails on
  • 4 cloves garlic
  • 1 lemon, zested and juiced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Combine everything in a bowl and let marinate in the refrigerator for 20 minutes or up to 1 hour. Drain and blot shrimp dry before grilling over medium high heat just until barely cooked through, one to two minutes per side. Serve hot or refrigerate until ready to serve.

Leave a Reply

Rate this recipe:  



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • tapas
  • taste of the nation vail
  • tamayo
  • linger denver scallops with melon and house made salumi
  • stoic and genuine denver oysters-1
  • coohills denver chefs up front poached egg on brioche with truffles
  • dining out tip

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

Top 20 Colorado Cooking Blogs


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives