Dinner
Grilled Shrimp Scampi Skewers
Juicy shrimp soak up bright lemon, garlic, and a touch of heat, then grill until lightly charred and tender. A final squeeze of lemon and shower of parmesan bring the classic scampi flavors to life with every bite.
- Total
- 21 min
- Prep
- 15 min
- Cook
- 6 min
- Serves
- 4
Nutrition per Serving
- Calories
- 164
- Protein
- 24g
- Carbs
- 4g
- Fat
- 6g
- Sodium
- 196mg
Ingredients
- 1 tbsp olive oil
- 2 large lemons (halved)
- 3 clove crushed garlic
- 3 tbsp chopped fresh parsley
- 1/8 tsp crushed red pepper flakes
- 32 peeled and deveined large shrimp (1 lb)
- 3 large lemons sliced into 24 very thin rounds (optional)
- 16 bamboo skewers (soaked in water 1 hour)
- cooking spray
- 1 tbsp fresh shredded parmesan
Instructions
- In a large bowl combine the olive oil, juice from 1 1/2 lemons, parsley, garlic and crushed red pepper flakes. Stir then add shrimp, tossing to coat. Marinate for 20 to 25 minutes.
- Preheat a gas grill over high heat. Beginning and ending with shrimp, thread the shrimp and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total.
- Clean and oil the grill grate well to prevent the skewers from sticking. Grill for 2 to 3 minutes per side, or until the shrimp are opaque. Set aside on a platter, squeeze remaining 1/2 lemon over the shrimp and finish with parmesan cheese.