Recipe: Grilled Shrimp with Garlic & Lemon

The 4 keys to perfectly grilled shrimp are:

? Brine it first! Like any other meat, shrimp will retain its moisture if you brine in advance.

? Dry it out post-brining in the fridge. It’ll help you get a jump start on charring the outside of the shrimp on the grill.

? Stack them when cooking. Pack the shrimp tightly on a skewer. Less surface area will keep them juicier when cooking.

? Don’t marinade…instead toss them in a flavorful vinaigrette after cooking.


2.5 lbs Large Shrimp (15-20/lb.), peeled and deveined

1/2 tsp Baking Soda

1 Tbsp Kosher Salt plus more to taste

1 tsp sugar

4 Cloves Garlic, minced, divided

1/4 Olive Oil, divided

1 tsp zest and 4 tsp juice from 1 lemon

1 Tbsp fresh parsley, minced

Fresh Ground Black Pepper.


Combine shrimp, baking soda, salt & sugar in a medium bowl and toss. Thread the shrimp on sets of 2 skewers, alternating heads & tails, pushing them snugly together. Transfer to refrigerator and allow to rest 1 hour. Meanwhile, combine half of garlic and olive oil in a small bowl. Combine remaining garlic, olive oil, lemon zest and juice, and parsley in large bowl. Set aside. When shrimp is ready to grill, brush both sides with garlic/oil mixture. With the grill on high heat, place shrimp on grill, turning occasionally, until just cooked through and well charred…about 4 minutes. Transfer shrimp to cutting board and carefully remove the skewers. Toss the shrimp in the garlic/oil/lemon mixture. Season to taste with salt and pepper and serve immediately.