TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 6 servings
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds uncooked jumbo shrimp, peeled and deveined
- Hot cooked jasmine rice
- Minced fresh parsley
- In a large bowl, whisk the first five ingredients. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
- Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until shrimp turn pink, turning once. Serve with rice; sprinkle with parsley. Yield: 6 servings.