Recipe: Grilled Lemon-Garlic Shrimp

This recipe is amazingly simple but also amazingly tasty. I love it as a side dish to lamb or beef because it sets off the heavy meat perfectly. It takes minutes to prepare but tastes like it takes a great deal more effort.


  • 1 cup extra virgin olive oil
  • 1 tablespoon dried oregano, crumbled
  • 1 teaspoon fresh thyme, minced
  • 1 bay leaf
  • zest of one lemon
  • 1 medium shallot, minced
  • 3 cloves garlic
  • 2 teaspoons kosher salt
  • 1 medium shallot
  • 2 teaspoons freshly ground black pepper
  • 24 jumbo shrimp, deveined but not peeled
  • 3 tablespoons fresh lemon juice
  • lemon wedges as an accompaniment


  1. Crush and peel the garlic cloves. Along with the salt, mash the garlic into a paste.
  2. In a large bowl stir together the garlic, shallot, oil, oregano, thyme, lemon zest, bay leaf and the pepper. Add the shrimps, and toss them to coat them well.
  3. Let the shrimp marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for an hour, and drain the shrimp in a fine sieve, reserving the marinade. Soak 8 wooden skewers in water for at least an hour.
  4. Thread three shrimps per skewer and grill on barbeque for about 3 minutes on each side, or until they are cooked through. (Alternatively, they can be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Bring left over marinade to a boil and serve alongside as a dipping sauce.


Leaving the peels on the shrimp prevents them from overcooking on the grill and thus drying out. It might take a few extra minutes to peel them when eating but the taste is definitely worth it. They melt in your mouth!

Recipe Origin:

Based on a Gourmet magazine recipe from June, 1993