Mix salt and sugar in a bowl. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour (not too long or the brine will be too strong). Be sure to rinse shrimp well and drain; also rinse and dry bowl.
Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
Thread shrimp on skewers.
Lay shrimp on oiled grill over high heat; close lid on grill. Cook, turning once until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total.
Paleo option: Eliminate or substitute sugar.
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|Serving Size: 1 Serving (297g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 430.9mg||133 %|
|Sodium 420.7mg||15 %|
|Potassium 547.6mg||14 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 8.4g|
|Protein 57.9g||83 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 355
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