- 2 pounds shrimp, peeled and deveined
- 1/2 cup olive oil
- 2 tablespoons minced garlic
- 4 teaspoons lemon juice
- 1/2 teaspoon pepper
- Pinch of parsley, finely chopped
In a large freezer bag, make a marinade with the olive oil, lemon juice, pepper, parsley and garlic. Add shrimp and refrigerate 1-2 hours before grilling. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent scorching. If using metal or steel skewers, lightly coat them with oil. When ready to grill, heat grill to medium and lightly spray with cooking oil to prevent sticking. Thread shrimp on skewers and cook 5-7 minutes or until shrimp turn pink, turning once and brushing with marinade halfway through grilling (do not overcook).