2018-05-01 / Features

KEEP IT SIMPLE Grilled Shrimp

– Rachael Ray

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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