What I love about summer is that life slows down and everything seems more relaxed. Sometimes, this transforms into laziness and certain deadlines for blog posts are a little late. But sometimes, this casual attitude translates into some great easy and care-free meals. This may be why I seem to be on a “eat with your hands – it’s summer” streak. Last week, there were recipes for beef satay and mussels. Today, I have these lemon and herb grilled shrimp. The shrimp are grilled with their shells on which makes for messy eating (in a good way) but keeps the shrimp really juicy and flavorful.
The marinade for the grilled shrimp is very simple. You would never think that five such basic ingredients could pack that much flavor but they do. And they are the perfect complement for sweet jumbo shrimp.
Bring on the napkins and dig in.
- 1 1/2 pounds jumbo unpeeled shrimp
- 1/2 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil, plus more for grill
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- Using a pair of kitchen shears, cut through shell along the back of each shrimp. Devein shrimp but leave the shells on.
- In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper until combined. Pour the lemon mixture into a large resealable plastic bag. Add shrimp to the bag; seal bag, and turn to coat shrimp. Marinate in the refrigerator for 1 hour, turning occasionally.
- Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until shrimp are opaque throughout, 2 to 3 minutes per side.
You can reserve some of the marinade (before adding it to the raw shrimp) to serve with the cooked shrimp, if desired. I have always found the shrimp to be so flavorful that it did not need the extra drizzle of lemon and herbs.
Recipe adapted from Everyday Food.