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GRILLED

Grilled Gulf Shrimp

Serves 4 · 25 minutes

Why this recipe works

Shrimp overcook the minute they curl tight. A hot grate and a short turn, plus pulling them at about 145 F, keeps them juicy. Oil on the shrimp and the grate stops them sticking.

Substitutions

Scallops on the same skewers if the counter has them. They need the same quick cooking and should look opaque in the center.

Ingredients

• 1 1/2 pounds Gulf shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Lemon wedges
• 1 tablespoon chopped parsley

Steps

1. Toss the shrimp with the oil, garlic, zest, salt, and pepper. Thread them on skewers so they lie flat.
2. Heat the grill to high and oil the grate well.
3. Grill until the shrimp are pink, opaque, and about 145 F in the thickest piece, about 2 minutes per side. Do not wait until they curl into tight circles.
4. Slide them off the skewers, add parsley, and serve with lemon.

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