Ingredients
- 1 1/2 pounds large shrimp, peeled; tails on
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon shallot, minced
- 3 cloves garlic, crushed
- 1/2 cup butter, melted
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- Salt and pepper, to taste
How to Make
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Step 1: Combine the melted butter, olive oil, parsley, thyme, cilantro, lemon juice, cloves, shallots, salt, and black pepper in a large bowl.
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Step 2: Mix in the shrimp. Marinate at room temperature for 15 minutes or in the refrigerator for 30 minutes. (No longer or shrimp will be tough). Discard the marinade.
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Step 3: Thread shrimp onto skewers. If using bamboo or wooden skewers, soak in water for 30 minutes.
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Step 4: Grill on prepared grill over medium coals or gas grill until just opaque (or pink in color and firm to touch), about 2 minutes per side.
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Step 5: Serve with lemon wedges, if desired, and with a cold Aussie beer.
Tips & Variations
- Metal or bamboo skewers.
We hope you enjoy this recipe!
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