Instructions

1. Marinate the Shrimp:

• In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, parsley, basil, oregano, salt, and pepper.

• Add the shrimp to the bowl and toss until they are evenly coated in the marinade.

• Cover the bowl and refrigerate for 15 to 30 minutes. Tip: Marinating for longer than 1 hour can break down the shrimp’s texture, making them mushy.

2. Prepare the Grill:

• While the shrimp marinates, preheat your grill or grill pan to medium-high heat.

• Lightly oil the grates with a high-heat oil (like canola or avocado) to prevent sticking.

3. Grill the Shrimp:

• If using wooden skewers, soak them in water for at least 10 minutes to prevent burning.

• Thread the marinated shrimp onto skewers, if desired. This makes them easier to flip. Alternatively, you can grill them directly on the grates using a grill basket.

• Place the shrimp on the hot grill. Cook for 2-3 minutes per side, until the shrimp are opaque, firm to the touch, and have light grill marks.

4. Serve:

• Transfer the grilled shrimp to a serving platter. Drizzle with a little extra fresh lemon juice and garnish with additional chopped herbs.

• Serve immediately with lemon wedges on the side.

Serving Suggestions

• As an Appetizer: Serve on their own or with a creamy dipping sauce like garlic aioli.

• As a Main Course: Serve over:

  • Cilantro-Lime Rice or Quinoa

  • Pasta with a light olive oil toss

  • A fresh green salad

  • Grilled vegetables like asparagus or zucchini

Pro Tips

• Pat Dry: Before marinating, pat the shrimp dry with a paper towel to help the marinade adhere better and promote better searing.

• Don’t Overcook: Shrimp cook very quickly. They are done as soon as they form a tight “C” shape and turn opaque. Overcooking will make them tough and rubbery.

• Fresh is Best: For the brightest flavor, use freshly squeezed lemon juice and fresh herbs whenever possible.