When I was in second grade, my class put together a cookbook. I saw this recipe from one of my friends, and I thought my mom would like it. —Charlotte Roos, Minneapolis, Minnesota
- 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.
Originally published as Grilled Shrimp Scampi in Taste of Home April/May 2013
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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