Emeril'S Marjoram, Thyme, Rosemary & Lemon Grilled Shrimp

• 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

1. Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside.
2. 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.
3. 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.

shrimp, olive oil, fresh squeezed lemon juice, garlic, fresh marjoram, thyme, rosemary, salt, fresh cracked white pepper

Taken from www.food.com/recipe/emerils-marjoram-thyme-rosemary-lemon-grilled-shrimp-141467 (may not work)