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Lemon Garlic Shrimp
A quick easy shrimp dish made special with a lemon garlic baste. These shrimp can be grilled or sautéed. A dish for a few or easily adjusted for a crowd.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 46 minutes
Servings 4 people
Ingredients
Kebabs:
- 16 large fresh shrimp
- Lemon Garlic Baste
- 4 green onions
- 4 cherry tomatoes
- Salt
- 1 lemon cut in wedges
Lemon-Garlic Baste:
- 1-2 cloves garlic, minced
- 3 tbsp olive oil or melted butter
- ½ tsp thyme
- ½ lemon zest, grated
- Freshly ground black pepper
Instructions
Kebabs:
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Remove shells from shrimp, leaving the tails attached if you like. Cut down the back of each shrimp to remove the black intestinal vein. Rinse deveined shrimp in cold water, dry thoroughly, and coat well with Lemon-Garlic Baste. Set aside for 15 minutes at room temperature or 30 minutes in the refrigerator.
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Trim the green onions and cut each into 3 pieces. Assemble 4 skewers, alternating shrimp and green onions and finishing with a tomato.
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Brush assembled kebabs with Lemon-Garlic Baste and place on a hot oiled grill. Cook about 2-3 minutes a side. (Cooking time will depend on size of shrimp. Check after 3 minutes; the shrimp should be opaque and tender.) Serve shrimp hot, seasoned with salt and fresh lemon juice.
Lemon-Garlic Baste:
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Combine ingredients and set aside for 10 minutes or so to allow flavors to blend.
Recipe Notes
I don’t assemble the kebabs. I use the lemon-garlic baste to marinate the shrimp and either grill or cook the shrimp in a skillet sprayed with non-stick cooking spray. I squeeze the lemon I zest for the Baste, into the Baste mixture. I also use basil instead of thyme, I like the way basil works with shrimp and I normally have basil in the pantry. Also feel free to add a couple of shakes of Old Bay Seasoning mix, if you have it in your pantry.