This grilled garlic and herb shrimp is a delicious and easy dish, perfect for summer grilling! The fresh herbs create a savory marinade, and the shrimp get that amazing caramelized flavor from the grill. Here’s how to make it! 😋
Ingredients:
For the Shrimp Marinade:
1 ½ tsp kosher salt 🧂
½ tsp lemon zest 🍋
3 cloves garlic (thinly sliced) 🧄
3 tbsp fresh basil leaves (chopped) 🌿
3 tbsp fresh flat-leaf parsley (chopped) 🌿
1 tbsp fresh oregano leaves (chopped) 🌿
1 tbsp fresh lemon thyme leaves (chopped) 🌿
4 tbsp olive oil (divided) 🫒
2 lbs extra-large shrimp (16-20 count), peeled and deveined, tails left on 🍤
For the Sauce:
1 tbsp olive oil 🫒
½ lemon (juiced) 🍋
½ tsp red pepper flakes 🌶️
1 pinch cayenne pepper 🌶️
Salt and ground black pepper to taste 🧂
1 lemon, cut into wedges 🍋
Instructions:
1. Prepare the Herb Paste 🌿:
In a mortar and pestle, combine kosher salt, lemon zest, and 3 cloves of sliced garlic. Pound the ingredients until they form a paste (about 2 minutes).
Add the chopped basil, parsley, oregano, and thyme. Pound the mixture for another 5 minutes until everything starts to come together.
2. Make the Marinade 🧄🌿:
Drizzle about 1 tablespoon of olive oil into the herb mixture and grind together until it forms a thick sauce (about 1 minute).
Pour in the remaining 3 tablespoons of olive oil and stir with a spoon to fully combine. The mixture should be thick but pourable.
3. Marinate the Shrimp 🍤:
Place the shrimp in a large bowl and mix in about 2/3 of the herb sauce. Stir until the shrimp are evenly coated.
Transfer the shrimp to a resealable plastic bag and refrigerate for 2 to 3 hours. Cover and refrigerate the remaining sauce for later.
4. Grill the Shrimp 🍤🔥:
Preheat your outdoor grill to high heat and lightly oil the grill grate.
Thread the shrimp onto skewers (pierce each shrimp twice, once through the large part and once through the small part).
Place the skewers on the
