Active Time
25 MIN
Total Time
1 HR 25 MIN
Yield
Serves : 4

Neil Perry likes to use this marinade—a zesty combination of garlic, ginger, lemon zest, crushed red pepper and fresh herbs—to marinate all kinds of seafood, but shrimp is a favorite. When the weather is pleasant, he grills the shrimp outside; when it's cooler out, he opts to broil the shrimp in his oven.    More Grilled Shrimp Dishes  

How to Make It

Step 1    

Using kitchen scissors, cut down the back of each shrimp through the shell and halfway through the meat. Remove the dark veins and transfer the shrimp in their shells to a large bowl.

Step 2    

In a mortar or food processor, crush the garlic, ginger, oregano, sage, cilantro, crushed red pepper and lemon zest with 1 teaspoon of kosher salt until a coarse paste forms. Stir in the 1/2 cup of olive oil. Pour the mixture over the shrimp and toss to coat thoroughly. Let stand at room temperature for 1 hour.

Step 3    

Light a grill. Grill the shrimp over moderately high heat, turning once, until white throughout, about 4 minutes. Transfer the grilled shrimp to plates. Squeeze the lemon halves over the shrimp, drizzle with olive oil, season lightly with salt and pepper and serve at once.

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