Shrimp Skewers

Ingredients

• 1.5 pounds shrimp – peeled and deveined, patted dry
• 0.25 cup olive oil
• 2 tbsp lemon juice – freshly squeezed
• 3 cloves garlic – finely minced
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 2 tbsp parsley – finely chopped
• 1 tbsp vegetable oil – for oiling grill grates
• lemon wedges – for serving

Instructions

1. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, kosher salt, black pepper, and parsley.
3. Add the shrimp to the bowl and toss to coat evenly; cover and marinate in the refrigerator for 15–30 minutes.
4. Preheat a grill to high heat (450–500°F). Clean the grates, then oil them by wiping with a folded paper towel dipped in vegetable oil held with tongs.
5. Thread 4–5 pieces onto each skewer, curling each into a C and passing the skewer through both the thick end and the tail end to prevent spinning.
6. Grill over direct heat for 2–3 minutes per side until just opaque throughout, lightly charred at the edges, and curled into a C; do not overcook.
7. Transfer to a platter and rest for 2 minutes, then serve with lemon wedges.