Grilled Shrimp Scampi Recipe
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds uncooked Daily Chef Uncooked Jumbo Shrimp, peeled and deveined
- Hot cooked jasmine rice
- Minced fresh parsley
- In a large bowl, whisk the first five ingredients. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
- Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until shrimp turn pink, turning once. Serve with rice; sprinkle with parsley. Yield: 6 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Grilled Shrimp Scampi(6)
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I made this yesterday for the 2nd time. It is absolutely delish. The only thing I would change is to either use less salt or eliminate it altogether. Great recipe!
I liked this recipe a lot! I used smaller shrimp and a little less of it in order to save money. It was very good, but I definitely need to add a side dish if I go that route again.
This was great and came together so easily. Will definitely make again!
Excellent! I was skeptical it would taste like scampi from the grill, but it does! Just the right amount of garlic. We loved it!
These were tasty although not spectacular by themselves. Next time, I'll add some crushed red pepper to the shrimp and serve with a pasta dish, on a salad, or as some sort of sandwich. Love the healthy protein shrimp offer!
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