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Appetizers, Fish and Shellfish, Grilled, Healthy Eating, Mains

Grilled shrimp and lemon wedges

Grilled shrimp and lemon wedges
Los Angeles Times

Though summer days are not exactly lazy anymore, life slowed down enough at our house recently to attempt a project in the kitchen that up until then we'd only talked about: taking my 12-year-old daughter Lily to the next level ... Read more

Total time: 25 minutes | Serves 4
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon grated lemon zest
  • 2 cloves garlic, minced
  • 1 pound peeled and deveined shrimp (26 to 30 count)
  • 8 to 10 wooden skewers, soaked for 30 minutes in water
  • 3 lemons
  • Salt and freshly ground black pepper to taste

Step 1In a large bowl, whisk together the lemon juice, olive oil, lemon zest and garlic. Add the shrimp, stir to coat them evenly, cover with plastic wrap and refrigerate for at least 1 hour and no more than 3 hours.

Step 2Soak 8 to 10 bamboo skewers in water for 30 minutes before threading. Heat an outdoor or indoor grill, a double-sided grill or the broiler.

Step 3Cut each lemon into 8 wedges. With the tip of a small, sharp knife, remove any visible seeds from the wedges.

Step 4Remove the shrimp from the marinade and thread 3 shrimp and 2 lemon wedges on each skewer. Pass the point of the skewer through both the head and tail end of each shrimp.

Step 5Season the shrimp on both sides with salt and pepper. Place the skewers on the grill rack directly over the fire, or under the broiler, and cook until they turn bright pink all over, 1 to 2 minutes per side, turning the skewers once with long-handled tongs. If using an indoor double-sided grill, grill for 2 minutes only. Serve immediately, encouraging guests to slide the shrimp and lemon wedges off their skewers and squeeze the warm lemon over the shrimp.

Note: From Martha Rose Shulman.


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