2 pounds tiger or jumbo shrimp (12-15 per pound, peeled and de-veined)
Grilled Shrimp Lemon Marinade
1/2 cup lemon juice (3 medium lemons)
1/2 cup olive oil
1/4 cup thinly cut green onions
1/4 cup fresh parsley
3 cloves garlic finely minced
3 tablespoons soy sauce
2 tablespoons sesame oil
Start of by juicing three fresh medium lemons that are at room temperature. This can be accomplished by roll each whole lemon with the palm of your hands on the kitchen counter top to break up the pulp and produce more juice. Cut each lemon in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Strain the lemon juice through a fine strainer to remove seeds.
Pour the lemon juice into a bowl add remaining grilled shrimp marinade ingredients. Mix ingredients well and then add Tiger or Jumbo shrimp. Cover bowl with lid or plastic wrap and allow ingredients to soak for 3 to 4 hours turning mixture at least twice.
Prepare grill for direct cooking. Position oiled grill rack 4 to 6 inches above the coals. Remove shrimp from marinade, being sure to reserve a little bit of marinade for basting.
Place shrimp on grill rack and grill shrimps for 3 to 4 minutes on each side. Turn shrimp freqently, basting them 3 ot 4 times with reserved marinade. Total cooking time should not exceed eight minutes. The shrimp are done when they turn pink.
Serves 4 to 6.
To check the shrimp for doneness, taste one. Overcooking toughens shrimp and robs them of flavor.
This recipe is for a charcoal grill. However, you can also use a gas grill, but will have to adjust the grilling times.
You have three options to keep your shrimp from falling through the grill rack. Before grilling you can: 1) thread your shrimp through a skewer, 2) place them in a grill basket 3) or put them onto aluminum foil.After you've tried this, you might want to try the marinade on other meats, such as chicken
Soul Food & Southern Cooking