Grilled Red Pepper Shrimp

Ingredients

• 3 pounds large shrimp
• 4 tablespoons coarse salt
• ½ cup extra-virgin olive oil
• 2 cloves garlic, minced
• Juice of 1/2 a lemon
• 2 tablespoons minced lemon peel
• 1 teaspoon dried red pepper flakes (or to taste)
• 2 tablespoons fresh oregano leaves, chopped
• Coarse sea salt and freshly ground pepper to taste
• Lemon wedges
• Basil leaves to garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    359 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 45 grams protein; 365 milligrams cholesterol; 1579 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Peel and devein the shrimp, leaving the tails on. Put them in a large bowl of ice water with the salt. Refrigerate for one hour. Drain and pat dry.
2. In a bowl large enough to contain the shrimp, combine the oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season to taste with salt and pepper. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature. Preheat grill.
3. Grill the shrimp for two to three minutes on each side. Be careful not to overcook them. Put them on a serving platter. Cover with plastic wrap and chill until ready to serve. Garnish with basil leaves and lemon and season to taste with sea salt and pepper.