SERVES 6 TO 8 · GF, DF
These shrimp skewers are perfect for a busy weeknight or for guests you want to impress. This simple marinade is clean and bright and does double duty as a chicken marinade, too. You don’t want to marinate any longer than the recommended thirty minutes, otherwise the lemon juice might “cook” the shrimp, which basically means the protein structure of the shrimp has changed similar to the way heat from cooking affects it. I serve these over Herbed Mixed-Grain Pilaf (here) and Sautéed Zucchini with Shallots (here) or off the skewers on top of a big salad.
¼ cup freshly squeezed lemon juice
¼ cup cold-pressed extra-virgin olive oil
4 garlic cloves, thinly sliced
¼ cup chopped mixed fresh herbs (mint, parsley, and thyme is a good combo)
1 teaspoon sea salt
Freshly ground black pepper
1½ pounds large wild-caught, peeled and deveined shrimp, rinsed and patted dry
1. Mix together all the ingredients, except the shrimp, in a shallow, nonreactive container (e.g., glass), adding pepper to taste. Add the shrimp and toss to coat well. Cover and refrigerate for 30 minutes.
2. Have ready eight skewers. If using wooden or bamboo skewers, soak them in water while the shrimp marinate.
3. Thread four or five shrimp on each skewer.
4. Preheat the grill to medium heat. Grill the shrimp about 3 minutes on each side, or until cooked through.