Grilled Shrimp Scampi
HANDS-ON 15 MIN TOTAL 50 MIN
SERVES 6 SUBMITTED BY HOLLY MURPHY
⋆⋆⋆⋆ 574 REVIEWS ¼ cup olive oil ¼ cup lemon juice
3 Tbsp. chopped fresh parsley, plus more for garnish
1 Tbsp. minced garlic ¼ tsp. black pepper ⅛ tsp. crushed red pepper
1½ lb. large (21-25 count) shrimp,
peeled and deveined
6 to 12 skewers, soaked in water
30 minutes if wood or bamboo 6 slices baguette-style
Kosher salt (optional)
1. Put oil, lemon juice, parsley, garlic, black pepper, and red pepper in a large zip-top plastic bag. Seal and shake to combine. Add shrimp, seal bag, and toss to coat. Chill 30 minutes (longer can make shrimp mushy).
2. Preheat grill to high heat (450°F to 650°F). Lightly oil grate.
3. Remove shrimp, discarding marinade, and thread about 5 onto each skewer. (Doubling up with 2 skewers each, as we did here, makes it easier to turn shrimp over.) Arrange skewers on grate; grill, covered and turning once, until shrimp are opaque, 2 to 3 minutes per side. Grill bread until toasted, 1 to 2 minutes per side. Sprinkle shrimp with parsley and salt (if using) and serve with grilled bread.
HEALTHY PER SKEWER: 145 CAL; 1G FAT (0G SAT); 24G PRO; 8G CARB; 0G FIBER; 273MG SODIUM; 0G SUGARS