Grilled Jumbo Shrimp with Lemon and Oregano

Name: Grilled Jumbo Shrimp with Lemon and Oregano
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 4 larges garlic cloves; 1 kilograms shrimp in shell (7 or 8 per pound); 5 Tbsps fresh lemon juice; 3 lemons, each cut into 6 wedges; 177 milliliters olive oil; 59 milliliters finely chopped fresh oregano (from 1 bunch); 1 teaspoons salt

Grilled Jumbo Shrimp with Lemon and Oregano is a gluten free, dairy free, and primal recipe with 6 servings. One serving contains 493 calories, 47g of protein, and 30g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. A couple people really liked this main course. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 25 hours. If you have lemons, lemon juice, jumbo shrimp in shell, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.

Ingredients you will need

Pasta Shells

Shrimp

Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle.

Ingredients you will need

Garlic

Ground Meat

Salt

Equipment you will use

Mortar And Pestle

Knife

Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified.

Ingredients you will need

Lemon Juice

Pepper

Cooking Oil

Equipment you will use

Blender

Transfer dressing to a bowl and stir in chopped oregano.

Ingredients you will need

Oregano

Equipment you will use

Bowl

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).

Equipment you will use

Grill

Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)

Ingredients you will need

Shrimp

Equipment you will use

Bowl

Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes.

Ingredients you will need

Lemon Wedge

Equipment you will use

Grill

Transfer to a large platter.

Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Transfer to platter with lemons as grilled.

Ingredients you will need

Lemon

Serve with remaining dressing.

If you aren't able to grill outdoors, preheat a lightly oiled well-seasoned large (2-burner) cast-iron grill pan over moderate heat until hot but not smoking, then cook lemon wedges and shrimp (in batches if necessary) in same manner as above.

Ingredients you will need

Lemon Wedge

Shrimp

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

1teaspoons

black pepper 4larges

garlic cloves 1kilograms

shrimp in shell (7 or 8 per pound)5Tbsps

fresh lemon juice 3

lemons, each cut into 6 wedges 177milliliters

olive oil 59milliliters

finely chopped fresh oregano (from 1 bunch)1teaspoons

salt

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.