1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
Skewers (if wooden, soak in water for 30 minutes before using)
Directions
In a large bowl, combine olive oil, garlic, lemon juice, parsley, cilantro, salt, and pepper.
Add the shrimp to the bowl and toss to coat evenly with the herb mixture. Let marinate for 15-20 minutes.
Preheat your grill to medium-high heat.
Thread the marinated shrimp onto the skewers, about 4-5 shrimp per skewer.
Place the skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp are opaque and have a slight char.
Remove from the grill and serve immediately, garnished with additional fresh herbs if desired.
Variations & Tips
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For a bit of heat, add a pinch of red pepper flakes to the marinade. If you prefer a citrusy twist, try adding some lime zest along with the lemon juice. For a more robust flavor, consider adding a teaspoon of smoked paprika to the mix. If you’re looking to make this dish a bit heartier, serve the shrimp over a bed of rice or quinoa. And remember, if you don’t have fresh herbs on hand, dried herbs can be used in a pinch—just use about a third of the amount called for in the recipe.
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