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Summer Herbed Grilled Shrimp

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Hands-on time 22 mins
Total time 30 mins
Yield

Serves 8 (serving size: about 3 shrimp)

Our finishing touches--a hit of herbs, peppery olive oil, and tangy vinegar--make these shrimp the freshest, most irresistible appetizer. Leave the tails on so guests have a handle for these tasty bites.

Ingredients

  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped red onion
  • 1 tablespoon grated lemon rind
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon minced garlic
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon honey
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • Cooking spray
  • 1 1/2 tablespoons red wine vinegar

Nutrition Information

  • calories 114
  • fat 5.3 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.5 g
  • protein 12 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 107 mg
  • iron 0.0 mg
  • sodium 188 mg
  • calcium 55 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Combine first 5 ingredients in a small bowl.

  3. Combine shrimp, 1 table­spoon oil, honey, pepper, and salt in a large bowl; toss gently to coat.

  4. Arrange shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from grill.

  5. Stir remaining 1 1/2 tablespoons oil and vinegar into herb mixture. Top shrimp with herb mixture, or toss all together.