1 ½poundsraw jumbo shrimpthawed, peeled and deveined leaving tails on
¼teaspoonground black pepper
Place the shrimp in a medium bowl and add olive oil, lemon juice, salt, pepper, parsley, and garlic. Give everything a good stir and allow it to marinate for 15-20 minutes.
Thread the shrimp onto skewers. Depending on the size of your skewers you can fit 3-6 shrimp on each. I used stainless steel skewers, but you can also use wooden ones. See notes below for tips.
Preheat the grill to medium high heat, clean, and oil the grates to prevent sticking. Place the shrimp on a grill.
Grill shrimp on each side for 2-3 minutes or until the shrimp is opaque and white/pink.
Serve warm with a drizzle of lemon juice.
Use sturdy skewers. I like to use stainless steel kabob skewers. They are reusable and easy to wash, and they don’t require any prep before using. You can use bamboo skewers if you like, but make sure to soak them in water for at least 30 minutes before using If you don’t soak them they will light on fire and burn.
Don’t marinate too long. The acid from the lemon juice in this shrimp marinade will start to cook the shrimp if you leave it in there for too long. Plan ahead so that the shrimp only sits in the marinade for 15 to 20 minutes.
Don’t overcook the shrimp. Shrimp really only need a few minutes on a hot grill to cook, and they will continue to cook for a minute after you remove them from the grill as well. Pull them off just as soon as the color of the shrimp changes from translucent to opaque for best results.
Grill the lemon. Juice half of a lemon and add the juice to the marinade, and save the other half to add on to the grill. Warming the lemon will release more juice that you can then squeeze over the shrimp once they’re cooked.
Feel free to add some crushed red pepper to the marinade to kick up the flavor a bit. Or try other herbs like basil or cilantro in place of the parsley.