FIRST In a large shallow baking dish, combine oil, lemon juice and chopped herbs; set aside. To skewer shrimp and olives, hold shrimp flat in the palm of hand, insert skewer horizontally at the base of the tail, follow with an olive and skewer the top portion of the shrimp. The end result will be a shrimp, skewered at the top and bottom, curled around an olive. Place skewers in lemon mixture and marinate at room temperature for 10-15 minutes, but no longer.
NEXT Preheat grill to medium-high heat. Remove shrimp skewers from marinade and discard remaining marinade. Season skewers with salt and pepper.
LAST Oil grill grates, and grill shrimp until opaque, about 2-3 minutes per side. Remove from grill and serve with lemon wedges.
I always local shrimp versus imported, the flavor difference is amazing. Serve this grilled dish with a New Zealand Sauvigon Blanc. Recipe courtesy Gena Knox (www.genaknox.com). Used with permission.
This recipe has been added to the following public cookbooks:
when you want the very best !,
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