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.
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
How to Make It
Combine first 6 ingredients in a large bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 10 minutes.
Place bay leaves and lemon wedges in a large bowl. Coat with cooking spray; toss to coat.
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.
These shrimp were far tastier than the effort required to assemble them implies!! I will definitely make this again. I used fresh bay leaves, but they still burnt to a crisp on the grill. We did one lemon wedge, one bay leaf, and one shrimp per skewer and served them as appetizers.
We've been making this for years and it never disappoints! Tonight we mixed it up with a few scallops and shrimp and it was just as tasty. We always pair this with a citrus-dressed salad for the perfect summer meal.
This is one of the best spring/summer recipes - ♥♥♥ it!! We've done it with both shrimp & scallops, and even just scallops. Every time it's delicious. I've had to use dried bay leaves as I've never been able to find fresh (I soak them to soften them), but I'm always amazed at how much flavor is added.