Grilled Shrimp Scampi Skewers
Searching for a fresh addition to your grilling repertoire? You're in for a treat! These skewers capture all the bright, zesty notes of classic scampi, minus the heaviness of butter, thanks to a drizzle of olive oil. Once they're grilled to perfection, I finish them off with a generous squeeze of lemon and a sprinkle of freshly grated parmesan – absolutely delightful!
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Ingredients
- 1 tbsp olive oil
- 2 large lemons
- 32 peeled and deveined large shrimp
- 3 large lemons sliced into 24 very thin rounds
- 16 bamboo skewers
- cooking spray
- 1 tbsp fresh shredded parmesan
- 3 tbsp chopped fresh parsley
- 1/8 tsp crushed red pepper flakes
- 3 cloves crushed garlic
Instructions
- 1
In a spacious mixing bowl, combine the olive oil, juice from 1 1/2 lemons, chopped parsley, minced garlic, and crushed red pepper flakes. Mix well, then add the shrimp, ensuring they are evenly coated. Allow to marinate for 20 to 25 minutes.
- 2
While the shrimp marinate, preheat your gas grill to a high temperature. Using 8 pairs of parallel skewers, alternate threading the shrimp and folded lemon slices, starting and finishing with the shrimp, to create a total of 8 kebabs.
- 3
Thoroughly clean and oil the grill grate to minimize sticking. Grill the skewers for 2 to 3 minutes on each side, or until the shrimp turn opaque. Once cooked, transfer the skewers to a serving platter, squeeze the remaining 1/2 lemon over the shrimp, and sprinkle with parmesan cheese to finish.