Ingredients
4
4 servings
- •3 tablespoons olive oil
- •1 tablespoon lemon juice
- •3 cloves garlic, minced
- •1 tablespoon minced fresh parsley
- •1 tablespoon minced fresh basil
- •0.5 teaspoon garlic salt
- •0.13 teaspoon freshly ground black pepper
- •1 pound extra large shrimp, peeled and deveined
- •6 wooden skewers
Instructions
- Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
- Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
- Soak wooden skewers in cold water while shrimp is marinating.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.
Nutritional Facts
Per 4 servings
- Calories: 215
- Carbohydrate: 2g
- Fat: 12g
- Fiber: 0g
- Protein: 23g
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