🍤 Garlic lemon shrimp skewers

4 servings · prep 20 min · cook 6 min

Ingredients

• 900 g large shrimp, peeled and deveined
• 3 to 4 garlic cloves, minced
• 90 ml olive oil (or melted butter)
• 2 tbsp lemon juice, 1 tsp lemon zest
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 3/4 tsp salt, 1/2 tsp black pepper
• 1/2 tsp chili flakes
• 2 tbsp chopped parsley

Method

1. Mix the olive oil, garlic, lemon juice and zest, paprika, oregano, salt, pepper, chili and parsley. SET A FEW SPOONS ASIDE BEFORE the raw shrimp go in: that is what you brush on at the end.
2. If your shrimp were frozen, thaw them fully and pat them very dry.
3. Toss them in the marinade and leave 15 to 20 min, no longer: the lemon would start to cook them.
4. Thread onto skewers. You can slide red onion, courgette or pineapple between them.
5. On the grill: medium-high, 2 to 3 min per side, until the shrimp are pink and opaque with light char. Brush at once with the reserved marinade.
6. The doneness cue: a properly cooked shrimp makes a loose C. Curled into a tight O, it is overcooked.
7. In the oven: 220 °C (425 °F), on a parchment-lined tray, 6 to 8 min.
8. Serve with lemon wedges and fresh parsley.

Adapted from The Cooking Foodie (YouTube)

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