Print This Recipe Written by Chacha on Jul 3rd, 2012 in Fish, Grilled, Main Dish, Recipe, Shrimp | No Comments

Servings: 4


  • Skewers
  • 16 jumbo shrimp
  • Kosher salt and freshly ground black pepper
  • 1 large clove garlic, finely chopped
  • 1 tablespoons grated onion
  • 1/3 cup extra-virgin olive oil
  • Pinch of red pepper flakes
  • 2 lemons, halved


If using wooden skewers, soak in cold water for 1 hour.

Preheat an outdoor gas grill or charcoal grill to high heat.

Butterfly shrimp by slicing almost through lengthwise. Leave shell on shrimp (Note: Leaving the shells on the shrimps protect them from drying out during cooking.)

In a bowl big enough to hold shrimp, combine garlic, onion, red pepper, the juice of half lemon and oil. Season shrimp well with salt and pepper. Add to the bowl and toss to coat. Let the shrimp sit at room temperature 20 minutes.

Thread shrimps on skewers. Reserve marinade. Place shrimp on the grill. Baste with marinade. Grill 2 minutes on each side basting twice. Shrimp is done when it is opaque and shells are hot pink. Place lemon halves on grill in the last minute to release the juice.

To serve, squeeze grilled lemon halves over shrimp.

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