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Ingredients
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Grilled Shrimp
Optional Serving / Salad Base
Method
Grilled Shrimp
- 1
Prepare shrimp and marinade
If frozen, thaw shrimp under cold running water and pat very dry with paper towels. In a bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic (press or finely mince 3 cloves), 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until blended.
- 2
Marinate
Add shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 15–30 minutes (no more than 30 minutes so shrimp don’t become mushy).
- 3
Preheat grill
Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). If using skewers, soak wooden skewers in water for 20 minutes to prevent burning; alternatively thread shrimp onto metal skewers.
- 4
- 5
Finish and garnish
Remove shrimp from grill and transfer to a plate. Sprinkle chopped fresh parsley over the top and squeeze fresh lemon juice or serve with lemon wedges alongside.
Optional Serving / Salad Base
- 6
Assemble salad
In a large bowl combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion.
- 7
Make dressing
Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, and 1/2 tsp Dijon mustard until emulsified. Season with salt and pepper to taste.
- 8
Dress and serve
Toss the salad with just enough dressing to coat. Divide salad among 4 plates and arrange grilled shrimp on top or serve shrimp alongside. Garnish with additional lemon wedges if desired.