Ingredients
- 16 jumbo shrimp, deveined in shell, raw
- Extra-virgin olive oil, about 1/2 cup for brushing
- Coarse salt and black pepper
- 2 lemons, halved
Directions
Preheat griddle or grill pan over high heat.
Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.
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By yourlikeness
Limestone, TN
on August 24, 2012
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Quick and easy, this recipe doesn't overdue it but brings out the best in a good shrimp. We grilled pineapple chunks along side these for a nice addition. Thanks Rachael!
By pols005
tulsa, OK
on May 06, 2012
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I'm not a fan of shrimp so I used imitation crab legs instead. Yum!
By annettalea
Minnesota
on February 01, 2012
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Easy and yummy. I added some garlic, onion, paprika and cayenne pepper to jazz it up. This is they way nice shrimp should be cooked! I will be making it again.
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