We made this last night and it was so simple and yummy. All the kiddos loved it. We ate the entire pound and had no leftovers. We will be making this again for sure!
http://www.foodnetwork.com/recipes/rachael-ray/grilled-shrimp-recipe/index.html
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.
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