Ingredients:

  • 5 lb Large Shrimp (Prawns), raw, peeled, deveined, tail-on preferred
  • 1/4 cup Extra Virgin Olive Oil
  • Zest of 1 large lemon
  • 3 tbsp Fresh Lemon Juice
  • 4 cloves Garlic, finely minced or pressed
  • 1 tbsp Fresh Oregano, finely chopped
  • 1 tsp Fresh Thyme Leaves, stripped from the stem
  • 1 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Red Pepper Flakes (optional)

Instructions:

  1. If using wooden skewers, submerge them fully in cold water for at least 30 minutes to prevent burning. Pat the peeled and deveined shrimp dry using paper towels. This promotes better searing.
  2. Mix the Marinade: In a mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, fresh oregano, thyme, smoked paprika, salt, pepper, and red pepper flakes (if using). Whisk well. Add the prepared shrimp to the bowl and toss gently until every piece is coated thoroughly. Cover and refrigerate for 30 minutes only. Do not marinate longer than 1 hour.
  3. Prepare the Grill: Preheat your grill to medium-high heat (about 400°F / 200°C). Once hot, clean the grates thoroughly with a wire brush. Carefully oil the hot grates using tongs and an oiled paper towel to prevent sticking.
  4. Thread the Skewers: Remove the shrimp from the marinade (discard the excess). Thread 4–5 shrimp tightly onto each pre-soaked skewer. Ensure the skewer passes through the shrimp twice, curving it into a gentle ‘C’ shape.
  5. Grill and Finish: Place the skewers directly over the medium-high heat. Grill for 2–4 minutes per side, totaling 4–8 minutes. Cook until the shrimp are vibrant pink and opaque. Remove immediately from the grill and serve, optionally with a final squeeze of fresh lemon juice.