I pulled out a favorite this weekend and made it last night for Cary and I… oh’ so yummy and the perfect summer grilling recipe. Served along a side of grilled vegetable, we surely stayed within our daily allowable calories. This would be great for an appetizer too and you can make the marinade ahead. I don’t even measure or chop the herbs, garlic and ginger… just throw it all in the food processor, marinate and enjoy!
16 jumbo shrimp, peeled & deveined
¾“ piece fresh ginger, peeled & grated
1 T. chopped oregano
1 T. chopped sage
1 T. chopped cilantro
1 t. crushed red pepper
1 lemon, zest finely grated & cut in half
1 t. kosher salt
½ c. EVOO
In food processor, combine ginger & next 5 ingredients w/ lemon zest & salt until a paste forms. Stir in the olive oil & pour the mixture over the shrimp, tossing well to coat. Let stand at room temp for one hour. Grill the shrimp over med-high heat for 2 minutes on each side until white throughout. Transfer to a platter, squeeze lemon halves over the shrimp, drizzle w/ olive oil & season lightly w/ salt & pepper.
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