Great appetizer that can be assembled up tp Step 2 up to 1 day ahead., cover and chill. Prep and cook time about 1 hour, plus at least 45 minutes to cure.( salt & sugar).

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Name: Lemon-Garlic Shrimp
Prep time: 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: BBQ
Ingredients: 2 Tbsp Kosher Salt; 2 Tbsp Sugar; 2 Lbs Shrimp (12-15 lb). Peeled& deveined, rinse & drain; 1/4 cup Olive oil; 1/4 cup Fresh parsley chopped fine or 1-2tbsp dry parsley; 1 Tbsp Lemon Grated peel; 2-3 cloves Garlic Peeled & minced( or jar); 1/2 Tsp Pepper Ground

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INGREDIENTS

2 Tbsp Kosher Salt
2 Tbsp Sugar
2 Lbs Shrimp ; (12-15 lb). Peeled& deveined, rinse & drain
1/4 cup Olive oil
1/4 cup Fresh parsley ; chopped fine or 1-2tbsp dry parsley
1 Tbsp Lemon ; Grated peel
2-3 cloves Garlic ; Peeled & minced( or jar)
1/2 Tsp Pepper ; Ground

Servings

INSTRUCTIONS

1. In bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain, also rinse & dry bowl.

2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body one near the tail and one near the head end of each shrimp so it looks like the letter C.

3. Lay shrimp skewers on a oiled BBQ grill over hot coals or Heston a gas grill, close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist looking in center of thickest part( cut tu test), 5-6 minutes total. Serve with lemon wedges to squeeze over shrimp.

NOTES

Do not skip the cure process or overlook. Enjoy

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Lemon-Garlic Shrimp

2 Tbsp Kosher Salt 
2 Tbsp Sugar 
2 Lbs Shrimp (12-15 lb). Peeled& deveined, rinse & drain
1/4 cup Olive oil 
1/4 cup Fresh parsley chopped fine or 1-2tbsp dry parsley
1 Tbsp Lemon Grated peel
2-3 cloves Garlic Peeled & minced( or jar)
1/2 Tsp Pepper Ground

1. In bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse  shrimp well and drain, also rinse & dry bowl.
2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body one near the tail and one near the head end of each shrimp so it looks like the letter C.
3. Lay shrimp skewers on a oiled BBQ grill over hot coals or Heston a gas grill, close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist looking in center of thickest part( cut tu test), 5-6 minutes total. Serve with lemon  wedges to squeeze over shrimp.

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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 8 Servings

Calories: 138
Calories from Fat: 33 (24%)

Amt Per Serving		% DV

	Total Fat 3.7g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.9g
Cholesterol 172.4mg		53 %
Sodium 1950.1mg		67 %
Potassium 245.1mg		6 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.3g
Protein 23.2g		33 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 138

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