Grilled Lemon-Bay Shrimp

Photo: Becky Luigart-Stayner

The simplicity of this dish belies its incredible taste. Bay leaves and lemon wedges infuse peppered shrimp with woodsy and citrus flavors. If your grocery doesn't carry fresh bay leaves, substitute good-quality dried bay leaves (such as Spice Island) soaked overnight in water. Leave the tails on the shrimp for a prettier presentation.

Yield: 4 servings (serving size: 2 skewers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 27%
  • Fat: 6.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 34.8g
  • Carbohydrate: 3.1g
  • Fiber: 0.3g
  • Cholesterol: 259mg
  • Iron: 4.3mg
  • Sodium: 545mg
  • Calcium: 94mg

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • 32 fresh bay leaves
  • 4 large lemons, each cut into 8 wedges
  • Cooking spray

Preparation

  1. Prepare grill.
  2. Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.
  3. Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.
  4. Thread 4 lemon wedges, 4 shrimp, and 4 bay leaves alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
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