Sharon'S Signature Grilled Lemon Parsley Shrimp

• 1 lb large shrimp (cleaned and peeled with tails on)
• 1/2 cup lemon juice
• 5 Tbls Extra Virgin Olive Oil
• 3 large garlic cloves, peeled
• 1 heaping Tbls sea salt
• 1/2 tsp black pepper
• 1/3 cup fresh flat leaf (Italian) parsley
• Bamboo skewers
• Red leaf lettuce for garnish(optional)
• curly parsley for garnish (optional)

1. Soak bamboo skewers in water to prevent burning.
2. Prepare Marinade: Put all ingredients except shrimp, skewers and garnish in blender or food processor and blend/pulse until garlic and parsley are well minced and mixture is sort of greenish and cloudy. (You may want to reserve a couple of tablespoons of marinade for plating as described later.)
3. Put the shrimp in a ziplock bag and add the marinade. Squeeze all the air out of the bag and seal. Shake the bag to mix the marinade and the shrimp.
4. Place the bag of shrimp/marinade in the refridgerator for 3-4 hours. The shrimp will start to cook (turn pink/white), this is ok. (Yes, this goes against convention, but I never cared much for convention.)
5. Heat grill to med/high. Make sure grill is fully heated before you start to cook the shrimp.
6. Remove shrimp from bag and skewer with wet skewers (about 4 per skewer). Grill shrimp for about 3-4 minutes per side (or until pink/opaque). Don't over cook.
7. Can be eaten right off the skewer or for more formal plating, place a piece or two of red leaf lettuce on the plate, place shrimp on the lettuce, garnish with curly parsley and drizzle a teaspoon of reserved marinade over the top.

shrimp, lemon juice, olive oil, garlic, salt, black pepper, flat leaf, skewers, red leaf, curly parsley

Taken from www.epicurious.com/recipes/member/views/sharons-signature-grilled-lemon-parsley-shrimp-1204257 (may not work)