- 3 Tbs. Morton kosher salt
- 2 lbs. extra-large shrimp (21 to 25 per pound)
- 1 large clove garlic, minced
- 1 tsp. salt
- 2 Tbs. extra-virgin olive oil
- 2 tsp. fresh lemon juice
- 2 tsp. chopped fresh oregano leaves
Grilled Shrimp with Lemon, Garlic and Oregano Paste
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Shellfish, For the Grill
Start to Finish:
Peel and devein the shrimp. Dissolve the salt in 1 quart of cold water in a gallon-size zipper-lock bag. Add the shrimp, press out as much air as possible from the bag, and seal. Let stand 20 to 25 minutes. Drain and rinse the shrimp thoroughly under cold running water.
Mince the garlic, then sprinkle with the 1 tsp. salt. Drag the side of the chef's knife over the garlic-salt mixture to form a fine paste. Continue to mince and drag the knife as necessary until the paste is smooth. (It is best to use kosher salt to make the paste, as it breaks down the garlic better than table salt.)
Combine the garlic paste with the extra-virgin olive oil, lemon juice, and oregano in a medium bowl, and toss with the shrimp. Thread the shrimp on skewers, and grill over medium heat, turning as shrimp turns opaque, for about 5 to 7 minutes, or until done.
Lindsay: I keep a large bag of frozen, raw shrimp in the freezer at all times so that I can easily make a shrimp dish. These shrimp have the tail on, which I remove before marinating and grilling. To remove the tails easily and efficiently, slide your knife into the tail shell (as shown) and push the tail off while holding the shrimp. This method works much better than trying to get the tails off with your fingers!
This recipe appears in the following parties:
Memorial Day Barbecue