After a week of indulging in pasta, I’m craving something lighter, something that tastes like the coast. This dish is simple yet bold, with tender shrimp grilled in olive oil, garlic, lemon, and a kick of red pepper flakes. Every bite transports you to a seaside trattoria, where fresh flavors shine and simplicity is key.
You will need:
3 tbsp fresh lemon juice
1/2 cup extra virgin olive oil
2 garlic cloves minced
Pinch of red pepper flakes
Salt and pepper
1 tbsp butter
1 lb P&D shrimp
Soak wooden skewers in water while you prepare the recipe. Whisk everything together but the butter in a small bowl until smooth. Pat the shrimp dry. Set aside 2 tablespoons marinade. Add the remaining marinade along with the shrimp to a 1-gallon zip-top bag. Heat remaining marinade and butter on stove top until bubbling.
Toss the shrimp to coat, then press as much air out of the bag as possible, or cover with plastic wrap. Refrigerate for at least 15 minutes, or up to 3 hours, shaking bag occasionally.
Heat a grill or grill pan to medium high heat. Remove the shrimp from the marinade and shake to remove any excess. Discard the marinade. Place the shrimp on skewers then grill 2-3 minutes per side, or until opaque and just cooked through.
Plate and with butter, serving with lemon slices.
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