Grilled lemon herb shrimp

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5 from 6 votes

Grilled lemon herb shrimp skewers marinated in a citrusy sauce.

Prep Time10

Cook Time5

Total Time15

Course: Seafood

Cuisine: American

Servings: servings

Calories: 141kcal

Author: Cheryl Bennett

Ingredients

1 pound extra large shrimp peeled and deveined
Gremolata recipe
Lemon wedges if desired

Instructions

Make gremolata recipe in the bowl of a food processor. Blend until you have a smooth green mixture - about 1 - 2 minutes.
Divide dip in half and set aside.
Pour half of the dip over the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
Heat grill to medium high heat (475°F - 500°F // 240°C - 260°C), skewer shrimp and grill for 2 minutes per side. *Do not overcook shrimp, they will get chewy.
Set skewers aside to cool slightly.
Remove shrimp from skewers, if desired, and serve with the reserved gremolata for dipping and extra lemon, if desired.

Notes

*If using wooden skewers, soak before using. Wooden skewers can burn easily on the grill and possibly break when you are removing them.

Gremolata can be made about a week in advance. Store in an airtight container in the refrigerator. You can even freeze leftover gremolata to use in meals whenever you need a flavor booster. If you have old ice cube trays, these are perfect for portioning out small amounts of sauce.

Use leftover gremolata in soups, in homemade vinaigrettes, on grilled chicken, steak, fish or vegetables. It pairs well with nearly everything and it's a quick and easy way to give things a boost of extra flavor without much effort.

Curly parsley is NOT the same as flat-leaf Italian parsley, but, if all you can find at your store is curly, go ahead with it. It won’t have the same oomph, as curly parsley doesn’t have as much flavor. It also traps a bit more dirt in it’s leaves, so make sure to wash it well.

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