Gamberi Alla Griglia Recipe
grilled shrimp served with mixed greens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp & Marinade
Mixed Greens & Dressing
To Finish
Method
Shrimp & Marinade
Prepare shrimp
Rinse the shrimp under cold water and pat dry with paper towels. If not already done, remove shells leaving tails on if preferred, and devein.
Make marinade
In a medium bowl whisk together 4 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, minced garlic, chopped parsley, dried oregano, red pepper flakes, 1.5 tsp kosher salt and 3/4 tsp black pepper until combined.
Marinate shrimp
Toss the shrimp in the marinade until evenly coated. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid breaking down the shrimp texture).
Skewer shrimp (optional)
If using wooden skewers, soak them in water for 30 minutes beforehand. Thread 4–6 shrimp per skewer, leaving a little space between each so they cook evenly.
Grill shrimp
Place shrimp directly on the hot grill grates or on the grill pan. Cook for 2–3 minutes per side, flipping once, until shrimp are opaque and just firm with light char marks. Total cook time should be about 4–6 minutes depending on size. Remove from grill immediately to avoid overcooking.
Mixed Greens & Dressing
Assemble vegetables
In a large bowl combine 6 cups mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Make dressing
In a small bowl or jar whisk together 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard and 1/2 tsp honey (optional). Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as desired.
Dress salad
Just before serving, drizzle the dressing over the mixed greens and toss gently to coat evenly. Start with half the dressing and add more if needed to avoid overdressing.
To Finish
Plate
Divide the dressed mixed greens among 4 chilled or room-temperature plates (about 1.5 cups greens per serving). Arrange 6 grilled shrimp on top of each salad.