Photo: Grilled Whole Shrimp with Lemon and Marjoram Recipe
Ingredients
- 2 pounds jumbo shrimp
- 1 cup olive oil
- 1/2 cup fresh lemon juice
- 2 tablespoons chopped fresh marjoram
- 2 teaspoons lemon zest
- 2 teaspoons kosher salt, plus 1 teaspoon sea salt, for seasoning
- 1 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- 1 lemon, cut into 6 wedges
Directions
Use a pair of kitchen shears to cut through the backs of the shrimp and remove the veins. Place in a large casserole dish. In a medium bowl, combine the olive oil, lemon juice, marjoram, lemon zest, kosher salt and pepper. Whisk to combine, and drizzle the marinade over the shrimp. Cover the shrimp with plastic wrap and refrigerate for up to 2 hours, turning the shrimp to the other side after the first hour.
Preheat the grill to high heat. Remove the shrimp from the marinade and place on the grill. Cook for 3 1/2 minutes. Turn over and cook for another 3 1/2 minutes. Remove from the grill and place on a large platter. Season the shrimp with the sea salt and sprinkle with the chopped parsley. Serve with lemon wedges.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By Chef #1226867
minnetrista, MN
on May 26, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made this numerous times and have always gotten raves from everyone. I do peel the shrimp before marinating and use a grill pan indoors. Instead of just serving the lemon on the side I squeeze it over the shrimp immediately! I don't think I would add garlic as it may overpower the rest of the ingredients. I like it just the way it is. One note - be sure not to overcook the shrimp!
By shortnsweet1025
on September 30, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
THIS WAS ABSOLUTELY DELICIOUS. The only thing I would change is to peel the shrimp instead of using them whole. The first time we did them whole and we used fresh shrimp we caught ourselves. Some of the shrimp were really difficult to peel after being grilled. I also used Italian Seasoning instead of marjoram and added garlic. I'm making it again tonight with peeled fresh shrimp.
By s1ncer1ty_12431029
Silver SPring, 60
on May 31, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was so easy and the shrimp were wonderfully flavored -- you could taste the lemon though it wasn't overpowering. I was surprised there was no garlic in the recipe (and reading previous reviews, it looks like the title of this may once have called for it. I may try to add some garlic the next time I make it, but it certainly doesn't need it. Yum!
Read all 7 reviews