RECIPE: Melt-in-Your-Mouth Grilled Lemon-Garlic Shrimp Lives Up to Its Name!

Easy Grilled Garlic Shrimp

^^Photo by Jennifer Hamilton Yummy Mummy Club

You know that feeling when you find a new recipe and it is an outstanding success. I mean the kind where everyone is quiet at the dinner table. I mean the kind you never thought the kids would love too!! I mean the kind that garner comments such as:

• Hubs “NEVER make these again…. when the kids are home” He doesn’t like to share.  :)
• DD5years “I give it 3 thumbs up.” while balancing on one foot to hold up her “thumb toe”.
• DD9years “I give it 1,000 thumbs up.”

Yep, this is THAT recipe.

I noticed this gem on my facebook feed of all places. It was posted on Yummy Mummy Club by Jennifer Hamilton.

I know you will love this as much as my family does. I wonder if it doubles well…

Grilled Lemon-Garlic Shrimp

This recipe is astonishingly simple but also incredibly tasty. I love it as a side dish to lamb or beef because it sets off the heavy meat perfectly. It takes minutes to prepare but tastes like it takes a great deal more effort.

1 cup extra virgin olive oil
1 tablespoon dried oregano, crumbled
1 teaspoon fresh thyme, minced
1 bay leaf
zest of one lemon
1 medium shallot, minced
3 cloves garlic
2 teaspoons kosher salt
1 medium shallot
2 teaspoons freshly ground black pepper
24 jumbo shrimp, deveined but not peeled*
3 tablespoons fresh lemon juice
lemon wedges as an accompaniment

Crush and peel the garlic cloves. Along with the salt, mash the garlic into a paste.

In a large bowl stir together the garlic, shallot, oil, oregano, thyme, lemon zest, bay leaf and the pepper. Add the shrimps, and toss to coat them well.

Let the shrimp marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for an hour, and drain the shrimp in a fine sieve, reserving the marinade. Soak 8 wooden skewers in water for at least an hour.

Thread three shrimps per skewer and grill on barbeque for about 3-minutes on each side, or until they are cooked through. (Alternatively, they can be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4-minutes on each side.) Bring left-over marinade to a boil and serve alongside as a dipping sauce.

*Leaving the peels on the shrimp prevents them from overcooking on the grill and thus drying out. It might take a few extra minutes to peel them when eating but the taste is definitely worth it. They melt in your mouth! (Great tip I never know before. It is a good day when you learn something new!)

Don’t forget to check out my other recipe and craft finds at Shannons View From Here and I am on facebook too.