2017-05-01 / Features

KEEP IT SIMPLE


Recipe courtesy of Rachel Ray Recipe courtesy of Rachel Ray Grilled Shrimp

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.

Keep it Simple

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