Ingredients:
*1-pound large shrimp (peeled and deveined)
*3 tablespoons Avocado Oil
*2 tablespoons lemon juice (you can swap it with red wine vinegar)
*½ teaspoon salt
*¼ teaspoon black pepper
*1 teaspoon oregano
*½ teaspoon paprika
*½ teaspoon garlic powder
optional: lemons and fresh parsley for serving
Directions:
1. Thaw shrimp if frozen, drain and pat dry thoroughly.
2. Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
3. Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
4. Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
5. Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
6. Serve warm with fresh parsley and lemon slices, if desired.
Cooking Tips: (Read before grilling the shrimp 😊)
- Don’t marinate the shrimp for longer than 2 hours. Marinate them for 15 minutes to 2 hours. The acid from the lemon juice or vinegar can cook the shrimp without any heat needed.
- If you don't have a grill, use your broiler. Once the broiler is preheated, place the shrimp skewers on a sheet pan coated with cooking spray or lined with parchment paper. Broil for 2-3 minutes, then flip and broil for another 2-3 minutes; watching it closely so it doesn’t over-cook.
- Don’t overcook the shrimp. Shrimp cook very fast and only need 2 to 3 minutes per side. If you overcook them, they become rubbery and dry. The shrimp are cooked when they turn opaque. If they start to curl up, get them off the grill or out from under the broiler.