Posted by: marthabernie | July 15, 2015


I get tired of eating grilled chicken in the summer and will occasionally grill shrimp instead.  Here is a very easy recipe to serve with rice.


2 tablespoons olive oil

2 tablespoons lemon juice

3 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon white pepper

1-1/2 pounds uncooked jumbo shrimp, peeled and deveined.

Hot cooked jasmine rice

In a large bowl, whisk the first five ingredients.  Add shrimp; toss to coat; refrigerate, covered for at least 30 minutes but not more than a couple of hours.  Thread shrimp onto six  metal or soaked wooden skewers.  Grill, covered, over medium heat or broil four inches from heat 6 to 8 minutes o until shrimp turn pink, turning once.  Serve with rice.

NOTE:  I sometimes stir in some Italian herbs or Italian seasoning to the rice, but very lightly.

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