10 ea Fresh Whole Kauai Shrimp (Head on)
10 ea Wooden Skewers- 10” – soak in water for 1-2 hours prior to grilling the shrimp.
1 ea Lemon, zest and juice
½ C Extra Virgin Olive Oil
3 Tbl Mixed Fresh Herbs-Parsley, Dill, Chives-chopped
1 sm clove Garlic, sliced
Salt to taste
Black Pepper to taste
Using kitchen shears or a paring knife, carefully devein the shrimp tail meat cutting along top tail shell, leaving the shrimp whole. In a dish, combine the evo, herbs, garlic, lemon zest with a pinch of salt and pepper. Coat the shrimp in this marinade and allow to sit for 3 hours chilled. Pre-heat the grill, remove the shrimp from the marinade, wiping off the excess oil. Skewer through the tail meat towards the head and then grill over hot spot turning once after 2 minutes. Remove to a plate, squeeze lemon juice over, peel and eat.
If grilling the shrimp on a Big Green Egg grill, preheat to 400 degrees and turn over after 2 minutes, repeating as needed.
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