Spicy Garlic Grilled Shrimp Skewers
Plump, juicy shrimp coated in an aromatic marinade that prevents sticking on the grill. Finishing the seafood with raw infused oil right before serving maximizes the punchy garlic aroma.
Ingredients
- ✔ 1 pound large shrimp (16–20 count), peeled and deveined, tails left on
- ✔ 4 tablespoons Martha Stewart’s Spicy Garlic Infused Olive Oil, divided
- ✔ 1 lemon, zested and cut into wedges
- ✔ 1 teaspoon smoked paprika
- ✔ 2 tablespoons flat-leaf parsley, finely chopped
- ✔ Kosher salt, to taste
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Instructions
- Pat the shrimp dry with paper towels. Whisk together 2 tablespoons of the oil, the lemon zest, paprika, and salt in a medium bowl. Coat the shrimp evenly and marinate at room temperature for 10 to 15 minutes.
- Preheat an outdoor grill or cast-iron grill pan to high. Clean and lightly oil the grates.
- Thread the marinated shrimp onto skewers, piercing each shrimp twice (through the tail and the thickest part of the body) so they lie flat and flip easily.
- Place the skewers on the hot grill and cook undisturbed for 2 to 3 minutes, until the undersides turn bright pink with clear grill marks.
- Flip the skewers and brush the remaining 2 tablespoons of oil over the cooked side. Grill 2 minutes more, until opaque.
- Transfer to a warm platter, scatter the parsley over the top, squeeze fresh lemon juice over, and drizzle with a final light coat of raw oil.