East Hartford Rotary Contribution:
Charlotte and Art Bradbury served this marinated shrimp with steak; yummy surf and turf dinner idea.
1 ½ cups olive oil
½ cup chopped parsley (use scissors)
1 ½ tablespoons dried basil (fresh, if available)
1 tablespoon dried orégano
12 cloves garlic minced (jarred is fine for this dish)
1 tablespoon salt
1 tablespoon freshly ground pepper
¼ cup fresh lemon juice
2 pounds raw shrimp, peeled & deveined (thaw, if frozen)
lemon wedges for serving
Put shrimp in ½ to ⅔ of the marinade. Cover and refrigerate, at least one hour.
Reserve at least ⅓ of marinade for grilling.
Soak wooden skewers in water at least one hour.
Preheat grill or broiler. Remove shrimp from marinade. Discard marinade in which raw shrimp was refrigerated. Reserved marinade will be used while grilling.
Skewer shrimp — 5 or 6 per skewer.
Grill or broil; basting with reserved marinade; 3 minutes per side, or more on charcoal grill.
Serve with lemon wedges.
Yield: 12 servings
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