To devein: Rinse shrimp and pat dry using a paper towel. Draw a sharp knife lengthwise along the back of the shrimp, cutting through the shell. Gently open the shrimp and remove the vein. Transfer deveined shrimp into a medium-sized bowl.
Make the marinade: Place the remaining ingredients, with the exception of the olive oil, into a food processor fitted with a cutting blade. Pulse until roughly chopped. Slowly add olive oil and pulse until the sauce has a smooth but still slightly chunky consistency.
Marinade the shrimp: Pour half the sauce onto the shrimp and rub the marinade into the flesh, gently lifting the shell to disperse the sauce evenly. Cover and refrigerate for one hour.
Grill the shrimp: Preheat your grill to 450°F. Place shrimp onto a hot grill and allow to cook for approximately two to three minutes per side. Transfer cooked shrimp to service platter, brush with remaining sauce and garnish with lemon wedges. Serve immediately.
Grilled Jumbo Shrimp
Ingredients
1 pound jumbo shrimp, deveined
½ cup fresh basil
½ cup fresh oregano
½ cup fresh mint
5 garlic cloves
½ teaspoon chili flakes
juice of half a lemon
½ teaspoon kosher salt
¼ cup extra virgin olive oil
Directions
To devein: Rinse shrimp and pat dry using a paper towel. Draw a sharp knife lengthwise along the back of the shrimp, cutting through the shell. Gently open the shrimp and remove the vein. Transfer deveined shrimp into a medium-sized bowl.
Make the marinade: Place the remaining ingredients, with the exception of the olive oil, into a food processor fitted with a cutting blade. Pulse until roughly chopped. Slowly add olive oil and pulse until the sauce has a smooth but still slightly chunky consistency.
Marinade the shrimp: Pour half the sauce onto the shrimp and rub the marinade into the flesh, gently lifting the shell to disperse the sauce evenly. Cover and refrigerate for one hour.
Grill the shrimp: Preheat your grill to 450°F. Place shrimp onto a hot grill and allow to cook for approximately two to three minutes per side. Transfer cooked shrimp to service platter, brush with remaining sauce and garnish with lemon wedges. Serve immediately.
Grilled Jumbo Shrimp
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Jumbo shrimp brushed and then grilled in a tangy lemon sauce made with fresh herbs and garlic…
If barbecuing something delicious is a goal then make these GRILLED JUMBO SHRIMP!
I’ve really made a point of trying to incorporate fresh herbs into my summer recipes, and this recipe for GRILLED JUMBO SHRIMP puts three of my favourites – basil, mint and oregano – to good use. The combination is especially wonderful when the sauce you’ll be creating is used as both a marinade and a serving condiment.
We’re going to pop the video for this recipe on our YouTube GRILLING PLAYLIST for easy access but why not save the PIN to a favourite Pinterest board too. You’ll be making it again (and again!) guaranteed.
Here’s what makes GRILLED JUMBO SHRIMP so awesome:
SHRIMP IN
I’ve always thought shrimp to be one of the best shellfish on the market, being both rich and flavourful. Try to track down large shrimp if possible – jumbo and tiger shrimp are always my top choices. If you don’t feel like tackling the deveining before you begin, ask your fish market to do it for you. I bet they’ll be happy to oblige.
HERB BLURB
The recipe calls for a half-cup of each herb, but you may wish to adjust these quantities to taste. I think oregano, basil and mint complement each other perfectly, but I’ve also made the sauce using only mint. Play around with your herbs when you go to make it. If it suits your taste, you can’t go wrong.
MARINATE
Rub the marinade onto the flesh of the shrimp by lifting the split shells a bit. This is a great way of adding extra flavour to this shell-on shrimp recipe and ensures that every bite is bursting with goodness. If you have a bit of time on your hands, try to do this one or two hours before grilling. Extra time to marinade makes for a flavourful main.
YOU GO GRILL!
Lots of folks ask us for suggestions on how to cook shrimp, and truth be told, it’s probably easier than you think. Shrimp tend to cook quickly, especially on a hot grill, and I usually gauge doneness by colour and firmness. You’ll know your shrimp are done when they take on that pinky-orange hue and are firm when poked.
If you’re looking for something to go with these GRILLED JUMBO SHRIMP, we suggest a nice salad side like our CUCUMBER SALAD, our CHEESY CORN SIDE DISH or THE BEST BROCCOLI SALAD. Last thing – always reserve a bit of marinade before you coat the shrimp for grilling. Brushing some on the grilled shrimp right before you serve is the perfect finishing touch.
A very tasty way to prepare GRILLED JUMBO SHRIMP – perfect for your next seafood lover’s get-together.
To devein: Rinse shrimp and pat dry using a paper towel. Draw a sharp knife lengthwise along the back of the shrimp, cutting through the shell. Gently open the shrimp and remove the vein. Transfer deveined shrimp into a medium-sized bowl.
Make the marinade: Place the remaining ingredients, with the exception of the olive oil, into a food processor fitted with a cutting blade. Pulse until roughly chopped. Slowly add olive oil and pulse until the sauce has a smooth but still slightly chunky consistency.
Marinade the shrimp: Pour half the sauce onto the shrimp and rub the marinade into the flesh, gently lifting the shell to disperse the sauce evenly. Cover and refrigerate for one hour.
Grill the shrimp: Preheat your grill to 450°F. Place shrimp onto a hot grill and allow to cook for approximately two to three minutes per side. Transfer cooked shrimp to service platter, brush with remaining sauce and garnish with lemon wedges. Serve immediately.
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