Lemon-Garlic Cocktail Shrimp
Recipe type: Direct heat
Serves: 6 as an appetizer
  • ⅓ cup fresh lemon juice
  • Grated zest from 1 lemon
  • ¼ finely chopped shallots
  • 4 cloves garlic, minced
  • 3 tablespoons chopped fresh dill or 1½ teaspoons dried
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup vegetable or other neutral oil
  • 1 pound large, jumbo, or colossal shrimp
  • Fresh lemon wedges for serving
  •  -
  • Extras (optional):
  • Skewers or grilling grid
  1. Stir together in a medium mixing bowl everything but the oil and shrimp. Slowly whisk in the oil. Add shrimp and toss to combine. Marinate on the counter top for 1 hour or covered in the refrigerator if it will be longer (up to 4 or 5 hours).
  2. Set up grill for direct cooking over medium to medium-high heat. Brush and oil grate before grilling. I would recommend skewering the shrimp or using a grill grid if grill shrimp smaller than the colossal size.
  3. Remove shrimp from marinade and blot dry. You don't want the oil from the marinade to cause flare-ups. Place shrimp on hot, oiled grill and cook for 2 to 3 minutes per side (less if using smaller shrimp) or until shrimp has turned opaque. Be careful not to overcook or the shrimp will become tough and rubbery.
  4. Serve warm with lemon wedges or cool to room temperature before refrigerating for a cold cocktail shrimp.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/lemon-garlic-cocktail-shrimp/