Shrimp fans rejoice! This peel-and-eat shrimp recipe is a revelation. It's everything you could want in a shrimp dish; it's quick, easy, and downright delicious. You'll be licking your fingers as you pop plump succulent shrimp after juicy flavorful shrimp in your mouth.
This recipe proves that sometimes the simplest of preparations are the most delicious. There's no exotic ingredients or special techniques. The shrimp is generously brushed with a mixture of olive oil, herbs, garlic, chile flakes, and lemon zest.
They're placed on the grill for a couple of minutes until they're pink. Once they're cool enough to handle, start peeling. These shrimp go like hot cakes! Serve as an appetizer or an entrée alongside a large salad. You've got to make these shrimp, so get the recipe now.
From My Grill by Pete Evans Ingredients 1/2 cup extra-virgin olive oil Directions Serves 4.
Shrimp With Chile, Oregano, and Olive Oil
1 tablespoon dried oregano
1 tablespoon chopped fresh oregano leaves
1 tablespoon red pepper flakes
1 tablespoon chopped fresh parsley
Finely grated zest of 1 lemon
1 garlic clove, finely chopped
16 jumbo shrimp, shell on, butterflied from underneath
From My Grill by Pete Evans
1/2 cup extra-virgin olive oil