Shrimp Skewers
This recipe comes together in no time, with a quick 30-minute marinade and a grill time of just 6 minutes. You can also expand the recipe with tremendous ease! The shrimp makes a great appetizer, or a main dish served with rice and salads, or served over fattoush or other salad.
- Prep time
- 40 min
- Cook time
- 6 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon sumac (plus more for finishing)
- 1 teaspoon kosher salt
- Few grinds black pepper
- 1 1/2 pounds large or jumbo shrimp ( peeled and deveined with tail on)
- 1 lemon (cut in wedges, for serving)
Instructions
- 1
In a medium nonreactive (non-metallic) bowl, combine the olive oil, lemon juice, garlic, sumac, salt and pepper.
- 2
Add the shrimp and coat each one well with the marinade. Cover and refrigerate for 30 minutes.
- 3
Heat the grill to medium high. Coat the grates with oil spray.
- 4
Thread the shrimp on skewers, about 5 per skewer. Discard remaining marinade.
- 5
Coat the grill grates with a bit of oil, using tongs and a folded paper towel. Lay the shrimp skewers on the coated grates and cook for 2-3 minutes. Turn and grill the other side of the shrimp skewers for 2-3 minutes, or until the shrimp are opaque and light pink.
- 6
Remove the skewers from the grill and brush the hot shrimp generously with olive oil. Dust them with more sumac, then push the shrimp off of the skewers to serve. Serve with lemon wedges, if you like.