YIELD 6 servings as an appetizer
|1 pound||U-10 shrimp, peeled and deveined|
|2 teaspoons||kosher salt, plus more for seasoning|
|1 teaspoon||freshly ground black pepper, plus more for seasoning|
|1/2 cup||extra-virgin olive oil|
|1/4 cup||freshly squeezed lime juice|
|1/4 cup||freshly squeezed orange juice|
|2 tablespoons||minced garlic|
|4 tablespoons||roughly chopped fresh herbs such as, basil leaves. cilantro, parsley, tarragon,rosemary, and mint|
|Olive oil, for garnish|
|1||lime juiced, for garnish|
- Season the shrimp with 1 teaspoon of the kosher salt and 1/2 teaspoon of the pepper. In a mixing bowl, combine the olive oil, juices, garlic, the chopped herbs and remaining 1 teaspoon of salt, and remaining 1/2 teaspoon of pepper. Add the shrimp to the marinade. Refrigerate and allow the shrimp to marinate for up to 1 hour. Set a grill to medium-high and remove the shrimp from the marinade. Wipe off the excess marinade and place the shrimp on the grill pan. Cook the shrimp until they begin to curl and turn pink, about 2 minutes. Turn the shrimp over and cook on the second side, another 2 to 3 minutes, until just cooked through. To serve the shrimp, drizzle with olive oil and lime juice.
This recipe was featured on the Herb Helper Episode of Emeril Green.
This recipe appears in: Meat
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