Spicy Garlic Grilled Shrimp Skewers
Plump, juicy shrimp coated in an aromatic marinade that prevents sticking on the grill. Finishing the seafood with raw infused oil right before serving maximizes the punchy garlic aroma.
Ingredients
- ✔ 1 lb large shrimp (16–20 count), peeled and deveined, tails left on
- ✔ 4 tbsp Martha Stewart’s Spicy Garlic Infused Olive Oil, divided
- ✔ 1 fresh lemon, zested and cut into wedges
- ✔ 1 tsp smoked paprika
- ✔ 2 tbsp fresh flat-leaf parsley, finely chopped
- ✔ Kosher salt, to taste
Instructions
- Marinate the Shrimp: Pat shrimp completely dry with paper towels. In a medium bowl, whisk together 2 tablespoons of the Spicy Garlic Infused Olive Oil, lemon zest, smoked paprika, and a generous pinch of kosher salt. Toss shrimp to coat evenly; marinate at room temperature for 10 to 15 minutes
- Thread the Skewers: Thread the marinated shrimp onto your skewers. Pierce each shrimp twice—once through the tail and once near the head—so they sit completely flat and flip easily on the grill.
- Heat the Grill: Preheat an outdoor grill or a heavy cast-iron grill pan to high heat. Ensure grates are clean and lightly oiled.
- Grill and Sear: Place skewers on the hot grill. Cook undisturbed for 2 to 3 minutes until the underside turns bright pink and clear grill marks develop.
- Flip and Baste: Flip the skewers over. Immediately brush the remaining 2 tablespoons of fresh Spicy Garlic Infused Olive Oil over the cooked side. Grill for another 2 minutes until opaque throughout.
- Finish: Transfer shrimp to a warm serving platter, scatter chopped parsley over the top, squeeze fresh lemon juice across the skewers, and apply a final light drizzle of raw Spicy Garlic Infused Olive Oil.