Grilled Shrimp

Ingredients

• 1.5 pounds large shrimp – peeled and deveined, tails left on optional
• 3 tablespoons olive oil
• 3 cloves garlic – finely minced
• 1 lemon lemon – juiced (about 2 tablespoons juice)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons flat-leaf parsley – finely chopped
• 1 tablespoon vegetable oil – for oiling grill grates
• lemon wedges – for serving

Instructions

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. Pat the large shrimp dry with paper towels and place in a large bowl.
3. In a separate bowl, whisk together the olive oil, minced garlic, lemon juice, kosher salt, and black pepper until emulsified.
4. Pour the marinade over the shrimp and toss to coat evenly. Refrigerate 15–30 minutes; do not marinate longer to avoid a mushy texture.
5. Preheat a grill to high heat (450–500°F). Clean the grates well. Fold a paper towel into a small pad, dip it in the vegetable oil, and use tongs to oil the hot grates lightly.
6. Thread the marinated shrimp onto soaked skewers (or use a grill basket), curling each shrimp so it sits snugly. Let excess marinade drip off back into the bowl and discard any remaining marinade.
7. Grill the shrimp over direct high heat until lightly charred and just opaque, 2–3 minutes per side. Shrimp are done when they turn pink, the flesh is opaque with a few browned spots, and an instant-read thermometer reads 120–125°F in the thickest part.
8. Transfer to a platter, sprinkle with the chopped flat-leaf parsley, and season to taste with a pinch more kosher salt if needed. Serve hot with lemon wedges for squeezing.