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Grilled Lemon Herb Peel and Eat Shrimp
Created by: Howcan Team
Ingredients
- 2 pounds of large shrimp, peeled and deveined
- 1/4 cup of olive oil
- 1/4 cup of fresh lemon juice
- 2 cloves of garlic, minced
- 2 tablespoons of fresh parsley, chopped
- 1 tablespoon of fresh thyme, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
Instructions
- In a large bowl, whisk together 1/4 cup of olive oil, 1/4 cup of fresh lemon juice, 2 cloves of minced garlic, 2 tablespoons of chopped parsley, 1 tablespoon of chopped thyme, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes.
- Add the peeled and deveined shrimp to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes to marinate.
- Preheat the grill to medium-high heat. Thread the shrimp onto skewers, if desired, for easier grilling.
- Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook.
- Remove the shrimp from the grill and transfer to a serving platter. Serve immediately with additional lemon wedges and enjoy!
The history of grilled peel and eat shrimp with a zesty lemon herb marinade can be traced back to the coastal regions of the southern United States, where fresh seafood is abundant. Renowned chefs like Emeril Lagasse and Bobby Flay have popularized this dish, infusing it with their signature flavors. The succulent shrimp are marinated in a blend of fresh lemon juice, aromatic herbs, and garlic, then grilled to perfection, creating a tantalizing smoky flavor. Today, the best versions of this dish can be found in seafood restaurants along the Gulf Coast, where the shrimp are sourced locally for optimal freshness. The key to this dish lies in the quality of the shrimp and the balance of flavors in the marinade, making it a must-try for seafood enthusiasts.
20 min
4
180 calories
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