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Grilled Shrimp with Lemon, Garlic and Oregano Paste

Grilled Shrimp with Lemon, Garlic and Oregano Paste

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Grilled Shrimp with Lemon, Garlic and Oregano PasteGrilled Shrimp with Lemon, Garlic and Oregano Paste    Grilled Shrimp with Lemon, Garlic and Oregano Paste    Grilled Shrimp with Lemon, Garlic and Oregano Paste    Grilled Shrimp with Lemon, Garlic and Oregano Paste    Grilled Shrimp with Lemon, Garlic and Oregano Paste    Shellfish, For the Grill

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  • 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


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
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recipe type

Main Courses


The Cook's Illustrated Guide to Grilling and Barbecue




Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.