Spicy Garlic Shrimp Skewers

Shrimp are coated in a quick garlic-chili marinade, skewered, and grilled until just opaque with light char. A simple lemon-herb finish keeps the flavor direct and sharp, so the skewers work as a side beside grains, vegetables, or grilled mains.

By Julienne

Cook time: 8 minutes

Servings: 4

Ingredients

• 20 ml olive oil divided
• 4 clove garlic cloves minced
• 2 g lemon zest finely grated
• 30 ml lemon juice freshly squeezed
• 2 g red pepper flakes
• 2 g smoked paprika
• 5 g fine salt
• 1 g black pepper freshly ground
• 680 g large shrimp, peeled and deveined tails on or off
• 8 piece skewers soaked if wooden
• 10 ml olive oil divided
• 8 g parsley chopped
• 1 whole lemon lemon wedges for serving

Instructions

1. If using wooden skewers, soak them in water for 20 minutes while you prep. Pat the shrimp dry. In a bowl, whisk 20 ml olive oil with the garlic, lemon zest, lemon juice, red pepper flakes, smoked paprika, salt, and black pepper. The marinade looks emulsified and aromatic.
2. Add the shrimp and toss to coat evenly. Let stand at room temperature for 8 minutes while you heat the grill or grill pan to medium-high. The shrimp look evenly coated; they should not marinate longer than about 10 minutes.
3. Thread the shrimp onto the skewers in a single layer, about 5 to 6 shrimp per skewer depending on size. Brush lightly with the remaining 10 ml olive oil. The shrimp are secured flat so they will cook evenly.
4. Grill for 2 to 3 minutes on the first side, then flip and grill 1 to 2 minutes on the second side until opaque and just firm. Transfer to a plate and rest for 1 minute. The shrimp are opaque throughout and register 60°C at the thickest part.
5. Scatter the parsley over the skewers and serve immediately with lemon wedges. The herbs look fresh and the shrimp are hot and lightly charred.