Lemon-Garlic Shrimp Skewers
Fire up your grill for these succulent jumbo shrimp skewers marinated in a zesty mix of garlic, lemon, and chives. A sprinkle of red pepper flakes adds just the right kick to perfectly complement the tender shrimp. Get ready to enjoy these flavorful grilled delights with friends and family for a memorable meal!
— Constant Cookbook
Ingredients
- 2 lb. jumbo shrimp, peeled and deveined, tails intact
- 1/3 cup olive oil, plus more for brushing
- 2 tsp. minced garlic
- Zest of 1 lemon
- 1 Tbs. fresh lemon juice
- 2 Tbs. chopped fresh chives
- 1/2 tsp. red pepper flakes
Instructions
- Thread 4 or 5 shrimp onto each skewer and place in a large baking dish.
- In a small bowl, whisk together the 1/3 cup olive oil, the garlic, lemon zest, lemon juice, chives and red pepper flakes. Pour over the shrimp skewers. Cover and refrigerate for at least 30 minutes or up to 2 hours, turning the skewers occasionally.
- Meanwhile, place a Himalayan salt plate on a grill and preheat the grill to medium-high heat. Slowly preheat the salt plate over a period of 45 minutes according to the manufacturer’s instructions. The internal grill temperature should be 450° to 500°F.
- Lightly brush the preheated salt plate with olive oil. Working in batches, place the shrimp skewers on the salt plate and cook, turning once, until the shrimp are pink, 2 to 3 minutes per side. Transfer the skewers to a warmed platter. Brush the salt plate with more olive oil between batches. Serve the shrimp immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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