Grilled Shrimp With Gremolata
Original Recipe
Notes
For smaller or larger shrimp than 16/20, adjust the cook time accordingly — visual cues like the shrimp turning opaque and pink will help determine doneness. If using wooden or bamboo skewers, soak them in water for 30 minutes prior to grilling to avoid burning the wood. New to grilling? Read this guide to lighting your grill first [1]. If you're working with shell-on shrimp, peel and devein them [2] before seasoning and roasting. (To save time, buy shrimp that's already peeled and deveined, or ask the fishmonger to do this for you.)
Ingredients
- 1/2 cup Italian parsley, finely chopped
1 small (or 1/2 large) garlic clove, minced
Zest of 1 lemon, plus juice of half
1 teaspoon extra-virgin olive oil
Kosher salt
1 pound large (16/20) shrimp [3], shelled and deveined
2 tablespoons neutral oil, such as rice bran or canola
Directions
- Mix together the parsley, garlic, lemon zest, juice, olive oil, and a pinch of salt in a large mixing bowl.
- If using a gas grill, turn both burners on to high heat and close the lid to heat the grill. If using a charcoal grill, get the coals going nice and hot.
- Add shrimp, neutral oil, and 1 teaspoon salt to a medium mixing bowl; toss gently to coat evenly.
- Thread the shrimp onto stainless steel [4] or wooden skewers.
- Clean and lightly oil the grill grates [5].
- Grill the skewers over a hot fire, turning once or twice (use tongs or a large grilling spatula) until the shrimp are opaque, lightly pink, and cooked through, about 5 minutes.
- Pull the shrimp off the skewers, add them to the large mixing bowl with the parsley-lemon-garlic mixture, and toss to coat. Serve hot.
Information
- Category
- Main Dishes, Shellfish
- Cuisine
- North American
- Yield
- 2-3 servings