1/4 cup extra virgin olive oil
6 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions:
Wash shrimp and pat dry with paper towels. Place in a gallon-size, zip-top plastic bag. Add olive oil, garlic, parsley, salt and pepper to the bag. Shake to combine thoroughly and coat shrimp. Refrigerate for an hour to allow flavors to develop.
Thread shrimp on skewers and grill over medium-high heat for 2 to 3 minutes each side, or until shrimp become opaque.
I hope to remember to take a few pics after it's done. But I can't promise anything...I get on a roll and if I didn't have a voice mail or email to remind me....... I'd forget to dress every day. hehe
I almost forgot! I had mine plated (Jeff had already run off with his) so I put mine back on the skillet to get that final pic. Here's first on the skillet, during and final!! They were awesome. Jeff didn't even mind being in the shells because the meat came out easy! He said it was like eating a mini lobster.
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