Lemony Grilled Shrimp with Red Onions
Whether you’re cooking at the seaside over an open fire or grilling in your backyard, the simplest preparations are often the best, like this easy grilled shrimp tossed with a mixture of olive oil, lemon juice, garlic and a pinch of red pepper flakes for a bit of heat. After a short stint in the marinade, the shrimp are briefly cooked just until bright pink. If you’re not cooking outdoors, you can also prepare this dish in a grill pan on the stove top over medium-high heat.
- 1 lb. (500 g) jumbo shrimp
- 3 Tbs. olive oil
- 2 Tbs. fresh lemon juice
- 3 garlic cloves, minced
- Pinch of red pepper flakes
- 1/2 tsp. kosher salt
- 1 lemon, thinly sliced
- 1 small red onion, cut into 8 wedges
- Chopped fresh flat-leaf parsley for garnish
Using a sharp paring knife or kitchen shears, cut along each shrimp’s shell above the vein line and then remove the vein. Leave the shell and tail intact.
In a nonreactive bowl, whisk together the olive oil, lemon juice, garlic, red pepper flakes and salt. Add the shrimp, lemon and onion to the bowl; toss to coat. Set aside for 30 minutes.
Prepare a medium-hot fire in a grill. Place a grill pan on the grill grate and preheat until hot. Add the shrimp, lemon and onion to the pan and cook, turning once, until the onion is slightly softened and the shrimp is opaque, about 5 minutes. Garnish with parsley and serve immediately with plenty of napkins. Serves 2 to 4.
Williams Sonoma Test Kitchen