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.
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
1 1/2 tablespoons red wine vinegar
How to Make It
Preheat grill to medium-high heat.
Combine first 5 ingredients in a small bowl.
Combine shrimp, 1 tablespoon oil, honey, pepper, and salt in a large bowl; toss gently to coat.
Arrange shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from grill.
Stir remaining 1 1/2 tablespoons oil and vinegar into herb mixture. Top shrimp with herb mixture, or toss all together.
I made this and loved it! The flavors were fresh and bright. The experts always say, "you eat with your eyes first." This dish made me feel like one of Pavlov's dogs. It's a beautiful dish. One that I would be very happy to bring to a picnic or garden party.
I made this appetizer last night and my husband is still raving about it this morning! I had to scale down the ingredients as it was only the two of us. It is by far one of the best summer appetizers I have ever made. Can't wait to try it when my family visits later this month.
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