Herb Grilled Shrimp
This weekend, I needed a healthy, quick recipe for the grill. I was tired of chicken and looking to avoid red meat. Not in the mood for fish and having just made scallops, I settled on shrimp for dinner.
I didn’t want to use salt or other high-sodium seasoning or marinades, so I relied on the tried and true magic of fresh herbs for flavor. I found this fantastic recipe by Emeril Lagasse featured on Martha Stewart’s site so I knew it had to be good.
They were great and I even saved some of the sauce to serve with a pork tenderloin I grilled for lunches later in the week. Next time I’ll try cooking the shrimp with the shells on.
Emeril’s Lemon-Herb Grilled Shrimp
- 1 1/2 pounds large unpeeled shrimp
- 1/2 cup fresh lemon juice (from 3 lemons)
- 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
- Coarse salt and ground pepper
- 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