Emeril's Marjoram, Thyme, Rosemary & Lemon Grilled Shrimp
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb large shrimp (16-25 per pound)
- 1⁄2 cup olive oil
- 1⁄4 cup fresh squeezed lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon salt
- 1⁄2 teaspoon fresh cracked white pepper
directions
- Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside.
- Combine the remaining ingredients in a medium-sized bowl. Stir well to combine. Add the shrimp to the bowl and toss to evenly coat. Place in the refrigerator and let marinate for at least 20 minutes and up to 1 hour.
- Set a grill or grill pan over medium-high heat and spray with cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes per side and serve sprinkled with kosher salt and wedges of lemon.
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Reviews
-
We loved it! I live in south Louisiana and grow fresh herbs year round. My wife loves anything I cook with fresh herbs, so this sounded perfect. I grilled some scallops with the shrimp and served it over whole wheat fettuccini with yellow and zuccini squash, sliced grape tomatoes, and fresh cayenne peppers sauteed in grape oil.
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I am a recipe-a-holic. I collect ANY kind of recipe that sounds interesting, whether it's something I would eat or not! I guess I get it from my mom. Her "recipe" file is 3 large manilla envelopes stuffed to overflowing! If I were to have a month off, I guess I would spend most of it making jams, jellies, cookies for Christmas, maybe even trying to get a job baking desserts for a local restaurant!