Ingredients
Scale
- 2 pounds large shrimp, peeled and deveined
- 1/4 cup olive oil
- 3–4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil (or 1 teaspoon dried basil)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
- Marinate the Shrimp:
- In a large bowl, combine the olive oil, minced garlic, lemon juice, chopped parsley, basil, oregano, red pepper flakes, salt, and pepper. Whisk together until well combined.
- Add the shrimp to the marinade and toss to ensure each shrimp is evenly coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. Do not marinate for too long, as the lemon juice can start to cook the shrimp.
- Preheat the Grill:
- Preheat your grill to medium-high heat. If you’re using a grill pan indoors, get it hot and lightly oil it to prevent the shrimp from sticking.
- Grill the Shrimp:
- Thread the shrimp onto skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
- Place the skewered shrimp on the hot grill and cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. The cooking time may vary depending on the size of the shrimp.
- Serve:
- Once grilled, remove the shrimp from the skewers and serve immediately with lemon wedges on the side. The lemon can be squeezed over the shrimp for extra flavor.
