Garlic-Lemon Grilled Shrimp Skewers

Ingredients

• 2 lb large shrimp (16-20 count), peeled and deveined, tails on
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 lemons, zested and juiced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• 6 wooden or metal skewers
• 1 lemon, cut into wedges, for serving

Nutrition (estimated per serving)

Method

1. If using wooden skewers, soak them in a dish of water for at least 30 minutes before grilling so they do not burn or catch fire.
2. Pat the shrimp completely dry with paper towels; excess moisture prevents good browning and can cause the shrimp to steam instead of char.
3. In a large bowl, whisk together the olive oil, minced garlic, lemon zest, juice of 1 lemon, kosher salt, black pepper, and red pepper flakes.
4. Add the shrimp to the marinade and toss to coat evenly. Marinate for 15-20 minutes at room temperature only; shrimp is delicate and the acidic lemon juice will start to firm up and 'cook' the flesh (like ceviche) if left much longer, resulting in a rubbery texture.
5. Thread the shrimp onto the skewers, piercing through both the thick end and the tail end of each shrimp so it lies flat and secure and won't spin around when you try to flip it.
6. Heat the grill to medium-high, direct heat, about 400-450F; you should be able to hold your hand 5 inches above the grate for only 3-4 seconds.
7. Clean the grill grates thoroughly with a wire brush, then wipe with an oiled paper towel using tongs; shrimp are notorious for sticking to dirty or unoiled grates.
8. Place the shrimp skewers on the grill over direct heat. Cook for 2-3 minutes on the first side without moving them, until the bottoms turn opaque pink-white with light golden grill marks.
9. Flip the skewers once the shrimp release easily from the grate; if they stick and resist, give them another 30 seconds before trying again.
10. Cook the second side for another 2-3 minutes, watching closely since shrimp go from perfectly cooked to rubbery and overdone very quickly on high heat.
11. Check for doneness: shrimp are safe and perfectly cooked at 120-145F internally (checked by inserting an instant-read thermometer sideways into the thickest shrimp), and visually they should be opaque all the way through, forming a loose 'C' shape; a tightly curled 'O' shape is a clear sign of overcooking.
12. Remove the skewers from the grill immediately once done, since residual heat will continue to cook the shrimp slightly even off the grate.
13. Sprinkle the hot skewers with chopped parsley and serve immediately with lemon wedges for squeezing over the top.

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