Shrimp Kabobs Mediterranean Style (Print Version)
# Ingredients:
→ For the Marinade
01 -
1/3 cup natural olive oil
02 -
Grated peel from 2 lemons
03 -
4 garlic cloves, finely chopped
04 -
¼ cup tightly packed fresh parsley, chopped
05 -
1 teaspoon dried oregano
06 -
1 teaspoon sweet paprika
07 -
½ teaspoon ground coriander
08 -
½ teaspoon crushed red pepper
→ For the Shrimp
09 -
2 kg big shrimp, shells and veins removed
10 -
Sea salt
# Instructions:
01 -
Stir together the olive oil, lemon peel, chopped garlic, parsley, oregano, paprika, coriander, and crushed red pepper in a little bowl. Set aside 2 tablespoons in another small bowl for finishing touches later.
02 -
Wipe the shrimp dry with paper towels and sprinkle with sea salt. Drop them in a big bowl and drizzle the flavor mix over top. Mix well so everything's coated. Wrap and stick in the fridge for 20 to 30 minutes only. Don't go longer or you'll mess up the shrimp texture.
03 -
Slide shrimp onto skewers, about 4 big ones per stick. For wooden skewers, don't forget to soak them in water for 30 minutes first so they won't catch fire.
04 -
Fire up your gas grill on high, then turn it down to low (you want it around 275 to 325ºF). Lightly oil the grates. Put your shrimp sticks on, close the lid, and cook about 2 to 3 minutes per side until they're pink and not see-through anymore.
05 -
Get a dry griddle or cast iron pan really hot over medium-high heat but not smoking. Lay the shrimp skewers down and let them cook for 3 to 4 minutes. Flip them over and cook another 2 to 3 minutes on the other side.
06 -
Move the cooked shrimp skewers to a serving plate. Drizzle that saved marinade on top and squeeze some fresh lemon juice over everything. Serve right away while hot.
# Notes:
01 -
For any leftover shrimp, take them off the skewers and keep them in a sealed glass container in your fridge for up to 2 days. They're great cold as a snack or tossed on top of a salad.