Meyer Lemon and Garlic Marinated Grilled Shrimp
Grilling shrimp is simple and it adds another delicious layer of flavor. It takes longer to marinate these shrimp than it does to cook them, plus the gourmet-style, wild-caught raw shrimp we recommend are already skinned and deveined, so all that remains is the tail. Serve grilled shrimp as is on the skewer, on a salad or in a quesadilla topped with guacamole and cotija cheese. Serves 2.
Equipment
- Optional: skewers (if using wooden skewers, soak them in water for at least 10 minutes before threading on the shrimp)
Ingredients
Ingredients:
- 12 raw wild-caught shrimp, available at Sigona’s, such as Wild Patagonian
- 1/3 cup Sigona's Meyer Lemon Fused Olive Oil
- 2 cloves garlic minced
- Optional: fresh chopped parsley for garnish
Instructions
- In a shallow bowl or a zip-top bag, mix together the olive oil and garlic. Add the shrimp and allow to marinate for at least 15 minutes. Gently toss the shrimp or flip the bag a couple times while marinating.
- Meanwhile, preheat an indoor or outdoor grill to medium-high heat.
- Remove shrimp from the marinade, shaking off excess. If using skewers, thread 6 shrimp onto each skewer. Place the shrimp on the grill and cook for about 3 to 4 minutes a side until they begin to have light grill marks and are pink and opaque, which signals they are cooked.
- Serve shrimp garnished with a little fresh chopped parsley, if desired.
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