- 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 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Grilled Shrimp Scampi
"I absolutely love shrimp and I try lots of recipes using shrimp. This recipe was easy-to-make and delicious. I read the other reviews and eliminated the salt also."
"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!"
"Made this today for lunch. My husband scarfed them up in no time. He did leave a little for me. I used a NuWave oven to grill the shrimp and it did a wonderful job. I will make this recipe again very soon."