Grilled Jumbo Shrimp With Lemon Herb Marinade Recipes

LEMON GARLIC HERB GRILLED SHRIMP RECIPE

Steps:

• To make the marinade, whisk together all ingredients except shrimp.
• Marinate shrimp at room temperature in half of the dressing for 20-30 minutes, or in the refrigerator for up to 2 hours. Reserve the remaining marinade to use for basting later.
• Thread shrimp onto kabob skewers (if using wooden skewers, make sure that you soak the skewers in water for about 30 minutes before adding the shrimp).
• Grill the shrimp over high heat for a total of about 3-5 minutes, flipping halfway through. Use the remaining dressing to baste the shrimp while they cook.
• Garnish with additional herbs just before serving, if desired.

EMERIL'S LEMON-HERB GRILLED SHRIMP

Steps:

• Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.
• In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
• Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.

GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO

Steps:

• Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
• Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
• Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
• Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

GRILLED JUMBO SHRIMP WITH LEMON-HERB MARINADE

Steps:

• Gather the ingredients.
• Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag.
• Combine marinade ingredients: oil, cilantro, lemon juice, shallot, minced garlic, chopped basil, salt, and white pepper (if using) in a bowl or large mixing cup.
• Pour mixture over shrimp. Seal bag and place in the refrigerator for 20 to 30 minutes-but no longer than that because the acid from the lemon juice will begin to soften the shrimp.
• Preheat the grill to medium-high heat. Right before placing shrimp on the grill, oil the grill grates well-use tongs and paper towels dipped in oil. Make about 4 passes to create a nonstick surface.
• Remove shrimp from the bag and discard marinade. Place shrimp on the grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.
• Remove from heat and serve immediately with a little extra chopped cilantro or basil on top. Enjoy!