Grilled Shrimp and Lemon Skewers
In this simple seafood recipe, easy enough to assembly on a busy weeknight, the smoky heat of the grill softens the rinds of the lemons and caramelizes the flesh, making them mellow enough to eat along with the shrimp. You’ll need 16 small wooden skewers for this dish. Don’t forget to soak them in water for at least 30 minutes to prevent them from catching fire on the grill.
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 3 garlic cloves, minced
- 2 tsp. minced fresh rosemary
- Generous pinch of red pepper flakes
- 1/2 tsp. fine sea salt
- 1 lb. (16 oz./500 g) extra-large shrimp (about 32)
- 2 lemons, cut into 16 wedges
In a large bowl, combine the olive oil, lemon juice, garlic, rosemary, red pepper flakes and salt and whisk until well blended. Add the shrimp and toss gently to coat thoroughly with the marinade. Cover and let marinate at room temperature for about 30 minutes.
Prepare a medium-hot fire in a grill.
Working with 1 skewer at a time, thread a skewer with 1 shrimp, 1 lemon wedge and then 1 more shrimp. Repeat with the remaining skewers, shrimp and lemons.
Arrange the skewers on the grill grate and grill, turning once or twice, until the shrimp and lemons are nicely browned in places and the shrimp are opaque throughout, about 5 minutes total. Transfer the skewers to a serving platter and serve immediately. Serves 8.
Adapted from Williams-Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)